Beefliverwithoniongravy Recipes

LIVER AND ONIONS W/ GRAVY

Steps:

• Place enough flour in a large bowl to coat the liver. Add salt and pepper.
• Slice liver and dredge in seasoned flour.
• Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
• Place sliced onions in the skillet with the liver.
• Pour beef broth on top of liver and onions.
• Cover and simmer on low until onions are tender and broth forms a nice gravy.

BEEF ROAST AND ONION GRAVY

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
• Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
• Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.

ONION BEEF GRAVY

Steps:

• Spray a saucepan with cooking spray. Add garlic and cook over medium heat just until fragrant, about 1 minute. Add water, onion soup mix, and beef base; bring to a boil. Cover the pan and simmer until onions are tender, about 20 minutes.
• Combine milk and flour in a jar with a lid; shake until combined and whisk into the saucepan. Bring gravy back to a boil and cook until thickened, about 10 minutes. Season with black pepper.

SIMPLE BEEF FLAVORED GRAVY

Steps:

• Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.

BEEF LIVER WITH ONION GRAVY

Steps:

• Coat liver in flour and sear in a skillet with oil, browning on both sides quickly.
• Add onion soup mix and enough water to cover liver and cook until tender.
• Remove liver from pan and make gravy, return liver to pan to coat with gravy.
• Serve with boiled potatoes This is the only way my children would eat liver!

EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY

Steps:

• Liver.
• Defrost the liver and soak in cold water for about 5-10 minutes.
• Pad them dry and dash all slices with the salt and pepper.
• Coat the bottom of a large skillet with a generous amount of olive oil.
• Heat oil on high for about a minute and add liver.
• Cook 3minutes.
• Turn.
• Dash salt and pepper on other side.
• Cook 3minutes.
• Your Done.
• Onion.
• Cut into big slices.
• Coat bottom of pan with olive oil or butter if you want to be bad.
• (It's better with olive oil.) Heat oil about 1minute.
• Add onion.
• Dash with salt and pepper.
• Cook until brown on high or med high.
• Make sure to frequently stir onions and don't let them burn.
• Adjust temp if needed.
• Gravy.
• Cut onion into small pieces.
• Melt butter in pan and add onions.
• Cook them down on high for about 5min.
• Do not let burn.
• Stir in 4tbs of flour and stir.
• Add Broth and Water.
• Stir and stir some more.
• You Don't need to add salt becuase the broth has enough, but add pepper if you like.
• Bring broth to a boil and let simmer about 20 minutes, stirring every so often.

BEEF LIVER WITH COUNTRY GRAVY

Steps:

• Preheat oil in a large frying pan over medium heat, until a drop of water sizzles on the oil surface.
• While waiting for the pan to preheat, combine flour, salt, and pepper (and garlic powder, if you wish) in a large tupperware bowl.
• Shake till mixed thoroughly.
• Add the liver to the flour bowl, cover the bowl and shake til coated, shake off and lay them in the frying pan.
• Reserve the flour mixture for the gravy.
• Brown the liver in the oil on both sides, remove them from the pan and set aside.
• Turn down the heat to low and toss in the onions and saute til clear.
• Remove pan from heat.
• Whip together milk and remaining flour until smooth.
• Return the pan to the burner and turn on medium-low.
• Add the flour/milk mixture (white sauce) to the pan of onions, stir constantly, until the gravy bubbles.
• Let simmer for 2 minutes.
• (NOTE: I keep the milk beside the stove JUST IN CASE the gravy seems too thick) Turn to low, add the liver, cover and simmer for another 10-15 minute.
• ,or until you see no more blood from the steaks.

ONION GRAVY

Steps:

• Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
• Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
• Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.

EASY ONION GRAVY

Steps:

• Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add onions and saute until tender, 3 to 5 minutes. Remove onions to a plate.
• Add remaining olive oil to the skillet and heat over medium heat. Add flour to the hot oil; whisk constantly, adding salt and pepper as the flour cooks. Slowly add a little beef broth at a time, continuing to stir, until all broth has been added.
• Slowly add the milk while continuing to stir. Bring to a boil and cook until thickened, 2 to 3 minutes. Stir in sauteed onions. Remove from the heat and place in a serving dish.

BEEF LIVER WITH ONION GRAVY

Steps:

• Saute bacon until crisp; remove to paper towel.
• Dredge liver in flour.
• Brown in bacon drippings.
• Remove to a plate.
• Add sliced onions and saute 3-4 minutes.
• Return liver and bacon to pan.
• Add enough water to barely cover; add thyme and ketchup.
• Simmer 20 to 30 minutes.
• Serve with mashed potatoes.