liver & onions with gravy
(2 ratings)
When we were first married my husband didn't care for Liver & Onions, his mom, bless her heart, cooked it to death and it was like shoe leather. Needless to say he found that liver if it was just a little pink was tender and tasty. Another convert to Liver & Onions.
(2 ratings)
yield
4 serving(s)
method
Stove Top
Ingredients For liver & onions with gravy
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6-8 slicebacon, cooked, save drippings
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5 mdonions, vidalia, peeled, sliced thin
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1- 1/2 lbbeef liver
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1/4 call purpose flour
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3/4 cwater
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1 tspkosher salt
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1/2 tspfreshly ground black pepper
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1 Tbspkitchen bouquet or gravy master
How To Make liver & onions with gravy
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1Fry bacon, drain on paper towels; set aside. Cook onions in bacon drippings until slighlty carmelized. Remove with a slotted spoon to a bowl; set aside.
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2Mix flour with salt and pepper, dredge liver in mixture. Fry Liver in remaining bacon drippings for about 1-1 1/2 minutes per side. Remove liver and set aside.
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3Add onions and water to drippings in the pan, cover and simmer until gravy is as thick as you like. Add 1 teaspoon gravy master or kitchen bouquet for color. You can add a little more water if necessary to prevent sticking.
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4Put liver back in skillet with gravy and onions and make sure it is heated all the way through.
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5I serve with mashed potatoes and a slice of bacon.
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