Savory Liver and Onions Smothered in Gravy
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Love It or Hate It; Liver and Onions
Liver and onions is a dish you either love it or you hate it. As for me and my family we love it! Except for my husband.
The only time I make liver and onions is when my husband has a meeting and is not home or either he is out of town. Then it’s party time! Time to invite the liver lovers in my family and have a feast!
I will have to say before I ever made liver for my husband he told me he did not like liver and onions. I did get him to try a taste of my liver recipe. Although he was skeptical he tried it and said it was “ok”. OK?! As far as I am concerned HIS VOTE DOES NOT COUNT!
The Best Liver and Onions Recipe
Excellent recipe for savory liver and onions. Served with mashed potatoes and smothered in gravy. Ingredients: butter, onions, beef liver, and seasoning.
If I may say so this IS the best liver and onion recipe you will come across. The meat is fork tender and savory with the onions and gravy atop a bed of potatoes. And for the vegetable, I serve spinach. This is totally an adult meal!
Screech!!! Hold up! I want to share a little something about myself.
As a young child, I was probably about 10 or 12 years old, I would beg my mother to make liver and onions for dinner! Amazing huh? So, I guess I can’t call this an adult meal. But one thing for sure I didn’t know of any kids my age at that time that liked this dish.
Anyway, let’s get to the actual recipe!
Ingredients:
- 1/2 cup butter
- 2 large yellow onions
- 16 ounce package beef liver or calf liver
- Salt & pepper to taste
- 2 cups milk
- 2/4 cups all-purpose flour
- Mashed potatoes (optional)
- Spinach (optional)
Directions:
Melt Butter
When making this recipe I do like using an electric skillet. Set skillet temperature at 200 degrees Fahrenheit and melt butter.
Add Onions
Slice onions 1/4 inch thick and place onions on top of butter.
Add Liver
Remove liver from packaging and place sliced livers on top of onions.
Season
Season with salt and pepper. I kinda go heavy with the pepper (see photo below). Increase skillet temperature to 350 degrees Fahrenheit and cover skillet. Cook liver and onions for about 7 minutes.
Cook/Simmer
Remove skillet lid and turn livers over and season with salt and pepper. Return lid and turn temperature down to 300 degrees Fahrenheit and continue cooking for about 30 minutes.
Gravy
I make the gravy in 2 batches (I don’t know why, I just do). Place 1 cup milk with 1/4 cup all-purpose flour in a large glass and whisk to combine until smooth. Add this mixture to the skillet.
Make another batch of milk and flour whisking together until smooth and add to the skillet.
At this time I slide the livers and onions to one side of the pan while stirring the gravy in the skillet and then slide them back over.
If the gravy is too thick feel free to add more milk to get the consistency desired.
Turn heat down and simmer. During this time make your side dishes like the mashed potatoes and spinach.
Serve and Enjoy!
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Savory Liver and Onions Smothered in Gravy
Excellent recipe for savory liver and onions. Served with mashed potatoes and smothered in gravy. Ingredients: butter, onions, beef liver, and seasoning.
Ingredients
- 1/2 cup butter
- 2 large yellow onions
- 16 ounce package beef liver or calf liver
- Salt and pepper to taste
- 2 cups milk
- 2/4 cups all-purpose flour
- mashed potatoes optional
- spinach optional
Instructions
-
Melt Butter
When making this recipe I do like using an electric skillet. Set skillet temperature at 200 degrees Fahrenheit and melt butter.
-
Add Onions
Slice onions 1/4 inch thick and place onions on top of butter.
-
Add Liver
Remove liver from packaging and place sliced livers on top of onions.
-
Season
Season with salt and pepper. I kinda go heavy with the pepper (see photo below). Increase skillet temperature to 350 degrees Fahrenheit and cover skillet. Cook liver and onions for about 7 minutes.
-
Cook/Simmer
Remove skillet lid and turn livers over and season with salt and pepper. Return lid and turn temperature down to 300 degrees Fahrenheit and continue cooking for about 30 minutes.
-
Gravy
I make the gravy in 2 batches (I don’t know why, I just do). Place 1 cup milk with 1/4 cup all-purpose flour in a large glass and whisk to combine until smooth. Add this mixture to the skillet.
Make another batch of milk and flour whisking together until smooth and add to the skillet.
At this time I slide the livers and onions to one side of the pan while stirring the gravy in the skillet and then slide them back over.
If the gravy is too thick feel free to add more milk to get the consistency desired.
Turn heat down and simmer. During this time make your side dishes like the mashed potatoes and spinach.
-
Serve & Enjoy!
13 Comments
Thom Sulick
Can’t give it a rating yet. But this is as close to my Mom’s recipe as i can remember. First attempt since she passed away, the only real difference i recall is she soaked the liver in milk awhile, and floured it before she put it in the pot. Gonna give it a go and cross my fingers!!! Looking forward to the mashed potatoes smothered in gravy, and spinach on the side!! Will let ya know how it all came out!! Bon Appetit!!!
DD75
👍
Jett
I will gladly take that as a compliment. Actions speak louder than words! Wink Wink Thank you!
Valli K Feldman
I see no reason to take so long to cook delicate calves’ liver. Four or five minutes on each side, quick sautee does it great!
Jett
Hi Valli: It really takes no time to make the liver and onions at all. For tenderness I like steaming the liver over a bed of onions for about 7-minutes then flip over and continue steaming for about 30-minutes or until desired tenderness while preparing and adding gravy. But when making the mashed potatoes and side dish (which are all optional) dinner can be ready in about 50 minutes. Thank you for your comment! Jett
John Lumbley
there’s a few things that should be noted, One don’t just flip the liver over after the 7 minutes flip the onions too or they will burn, There’s a few things I would do differently, one would be cook the onions until their golden brown before adding the liver, and I would reduce cooking the liver to about 10 minutes after flipping them to keep from over cooking the liver, and last I would only add one cup of milk and 1/4 cup of flour and then add more milk as needed.
Jett
Hi John, sorry you did not like my technique of making liver and onions. This is how I have done it for years and there has been no burning involved. There are so may ways of making this recipe. Glad you found the way that suits your needs. Thank you for commenting. Someone may like your way better.
Miasattlefield
This was a total disaster, too long to cook liver,liver tough and gravy not tasting the best.
Jett
So sorry to hear this recipe did not turn out for you. Not sure what could’ve went wrong. Thank you for your comment.
Linda Kay
I haven’t tried this recipe, but it is very similar to what my momma fixed
I never use calves liver, I use chicken liver and it’s always delish…. always tender
I’ve loved liver all of my life. Momma put it over rice, I put it over mashed potatoes, I love liver cold on bread with ketchup…. too. !!!!
Vicki
Made this for dinner tonight and it was delicious!
Sherry
If I don’t have flour and milk is there any other way to make this gravy?? I do have cornstarch…
Jett
Cornstarch can be used as a thickening agent. Cornstarch does have twice the thickening power of flour. Therefore, if substituting cornstarch in place of flour only use half what the recipe calls for. So for this recipe, instead of 2/4 cups of flour use 1/4 cup of cornstarch. Hope this helps.