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!

I AM EXCITED THAT YOU ARE VIEWING JETT’S SAVORY LIVER AND ONIONS RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

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