beef liver with debri onion gravy

How To Make beef liver with debri onion gravy

• 1

  Place the liver in a bowl and pour the milk over top just enough to cover. Let the liver soak in the milk for 90 minutes.
• 2

  Melt 2 tbsp butter in a large skillet. Add the onions and season with some salt. Saute until the onions are soft and caramelized about 7 minutes. Remove the onions with a slotted spoon and set aside.
• 3

  Add the other 2 tbsp of butter to the pan. Mix the flour in a shallow dish with salt, pepper and paprika.l Drain the milk from the liver and dredge the liver in the flour.
• 4

  Fry in batches until browned on both sides and no longer bleeding. Remove to a plate and set aside.
• 5

  Add the wine to the pan and scrap up all the debri from the bottom of the pan. When the wine is almost gone add the butter and then whisk in the flour.
• 6

  Pour in the beef broth whisking until thickened. Stir the onions back into the gravy.
• 7

  Serve the gravy over the liver and garnish with parsley.
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