A quick Liver and Onions recipe with Gravy turns steak liver into a delicious supper. This Old Fashioned Liver and Onions Recipe is a throwback to a meal that was served at dinner tables decades ago, and it tastes just like mom or grandma used to make it.
| Prep Time: 20 mins | Cook Time: 15 mins |
| Total Time: 35 mins | Servings: 4 |
This dish of liver and onions is as traditional as it gets. Although it’s not as common these days, if you ate it growing up, you probably developed a taste for it. Furthermore, beef liver is an excellent source of many different vitamins and minerals.
Ingredient List for Simple Liver and Onions
Using the ingredients listed below will give you the perfect liver and onions recipe.
- Beef Liver Slices, cut thin
- Bacon Grease (vegetable oil or butter works too)
- Onions
- Salt
- Black Pepper
- Flour
- Water
How to Make Liver and Onions Recipe
Follow the instructions we have laid down below to guide you in making the best liver and onions recipe you could ever imagine.
Step 1:
Thinly slice onions. Fry until tender in a hot skillet over medium heat, dripping with bacon grease. Take out and place onions aside.
Step 2:
Mix the flour, pepper, and salt. Dust thinly sliced liver of beef.
Step 3:
Fry quickly in any remaining bacon grease, adding a little vegetable oil if necessary, until brown.
Step 4:
After flipping, cover the liver with onions. Completely cook the other side.
Step 5:
Transfer to a warm platter.
Step 6:
Whisk in a small amount of the remaining flour to the pan’s residual grease.
Step 7:
Add 1/4 cup of hot water to the flour and whisk to form a gravy. Simmer for about one minute.
Step 8:
Drizzle the onions and vintage beef liver over the platter.
Step 9:
If preferred, serve with mashed potatoes.
How Long to Pan Fry Liver
It merely takes roughly six minutes. Put the liver slices in a bowl with some milk in it. Let it sit for 20 minutes (or refrigerate for one or two hours). Transfer flour to a different bowl, then stir in spices and salt.
Take out slices of liver from the milk, dry them off, and then cut into 2-inch pieces. Make sure to cover the liver pieces with flour on all sides. Place the liver pieces in a pan with preheated olive oil and heat it to medium-high.
In a sizable skillet, fry for two to three minutes on one side and for three minutes on the other. The liver will stay soft and pink inside in this manner. The course’s thickness determines the overall timing.
The thickest portion of organ meat should be 160 degrees Fahrenheit on the inside. As you sit, keep in mind that proteins will warm up an additional 5 degrees, but any higher will cause it to dry out and become too firm.
To absorb extra oil, move the fried liver to a napkin. In a skillet, melt the butter and sauté the onion until it becomes tender and caramelized.
How to Remove the Metallic Taste of Liver
Concerned about the strong taste coming from your liver? Soak in buttermilk or milk. After putting the liver slices in a shallow pan, cover them with milk. For at least an hour or two, refrigerate. Dredge in the flour after draining and patting dry.
Alternatively, you could submerge your liver slices in vinegar, lemon, or lime juice. The taste of the liver is balanced by the acid.
The strong liver flavor can be subdued by simply soaking in water for an entire night, without the need for milk or citrus juice.
What Happens When You Soak Liver in Milk?
Soaking beef liver in milk for two to three hours prior to cooking is advised by many recipes. This method lessens the strong taste of the liver by utilizing the inherent qualities of milk.
Thus, the liver tastes better as a result. Additionally, soaking the liver in milk softens the texture and prevents it from being tough. It is a very strongly advised action.
