Liver Onions With Gravy Recipes

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LIVER AND ONIONS W/ GRAVY



Liver and Onions W/ Gravy image

This was the most tender and tasty version of liver and onions I ever had. The broth and the dredged flour on the liver makes a very nice gravy. It is good served over rice or with mashed potatoes.

Provided by David04

Categories     Beef Liver

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

flour, for dredging
1 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 lbs beef liver, sliced
1 -2 onion, thinly sliced
1 cup beef broth

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.

EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY



Easy and Good Beef Liver and Onions and Gravy image

Make and share this Easy and Good Beef Liver and Onions and Gravy recipe from Food.com.

Provided by AndreaW

Categories     Beef Organ Meats

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 beef liver, 1 nch cuts of
ground red pepper (I like red for the spice) or ground black pepper (I like red for the spice)
garlic salt or salt
olive oil
1 -2 yellow onion
olive oil
salt and pepper
1 yellow onion
3 (14 1/2 ounce) cans beef broth
3/4 cup water
4 tablespoons all-purpose flour
2 tablespoons butter

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.

ABSOLUTE BEST LIVER AND ONIONS



Absolute Best Liver and Onions image

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Provided by JSHULER43

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 6

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Steps:

  • Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
  • When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g

LIVER AND ONIONS WITH CIDER GRAVY AND BISCUITS



Liver and Onions with Cider Gravy and Biscuits image

Categories     Onion     Bake     Quick & Easy     Gourmet

Yield Serves 2

Number Of Ingredients 11

For the biscuits
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/2 cup milk
3/4 pound 1/4-inch-thick slices of calf's liver, cut into 1/4-inch-wide strips
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups thinly sliced onion
3/4 cup apple cider

Steps:

  • Make the biscuits:
  • In a bowl whisk together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the milk and stir the mixture until it is just combined. Knead the dough gently on a floured surface for 30 seconds, pat or roll it out 1/4 inch thick, and with a floured 3-inch cutter cut out 4 rounds. Bake the biscuits on a buttered baking sheet in the middle of a preheated 450°F. oven for 12 to 15 minutes, or until they are golden.
  • While the biscuits are baking, in a bowl toss the liver with the flour and salt and pepper to taste. In a large heavy skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking, in it brown the liver, and transfer the liver to another bowl. Add to the skillet the remaining 1 tablespoon oil and the onion and cook the onion over moderate heat, stirring occasionally and scraping up the brown bits, until it is golden. Add the cider, 1/4 cup water, and the liver with any juices that have accumulated in the bowl, simmer the mixture, stirring occasionally, for 8 to 10 minutes, or until the liver is cooked through, and season it with salt and pepper.
  • Split the biscuits and spoon the liver and onion mixture over them.

LIVER & BACON WITH ONION GRAVY



Liver & bacon with onion gravy image

A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8

4 rashers smoked streaky bacon
2 tbsp plain flour, seasoned
pinch dried sage (optional)
6 slices lamb's livers (about 400g/14oz)
1 tbsp olive oil
1 onion, thinly sliced
300ml beef stock
2 tbsp ketchup

Steps:

  • Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
  • Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium

LIVER AND ONIONS



Liver and Onions image

Don't believe the critics, liver's delicious and good for you. Just be sure not to overcook it!

Provided by Lola

Categories     100+ Everyday Cooking Recipes

Time 30m

Yield 4

Number Of Ingredients 7

3 tablespoons butter
1 onion, diced
2 teaspoons white sugar
1 pound calves' livers
¼ cup all-purpose flour
1 tablespoon butter
salt and pepper to taste

Steps:

  • In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
  • Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
  • Heat remaining butter in a medium skillet over medium heat
  • Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

Nutrition Facts : Calories 302.5 calories, Carbohydrate 15 g, Cholesterol 342.7 mg, Fat 15.7 g, Fiber 0.7 g, Protein 24.3 g, SaturatedFat 8.7 g, Sodium 161.4 mg, Sugar 3.3 g

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