Beef Liver With Onion Gravy Food

LIVER AND ONIONS WITH GRAVY

Steps:

• Place the flour and seasoning salt in a bowl and whisk to mix.
• Pre-heat a large skillet on medium-high meat. Add enough oil to cover the bottom of the skillet.
• Dredge the beef liver in the seasoned flour mixture and brown on each side for one minute. Remove the liver and all fatty bits and impurities from the skillet.
• Reduce the heat to medium and melt the butter in the skillet. Add 4 tablespoons of the flour mixture to the skillet and stir. Cook on medium heat until it starts to turn a dark golden brown.
• Stir in the water and simmer until the gravy starts to thicken. Stir in the kitchen bouquet and more water if needed. Put the liver back into the skillet and top with the onion slices.
• Simmer on low for 15-20 minutes or until the onions are tender.

MY FAVORITE KETO BEEF LIVER RECIPE

Steps:

• Unwrap the beef liver and lay flat on a layer of paper towels. Pat dry.
• Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients.
• Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan.
• Slice onion roughly. You want your pieces of onion to be similar in size to a bite of liver. The one-to-one ratio is part of the flavor secret! Saute on low in bacon grease and butter until it starts to soften but is not yet translucent.
• Add garlic to the onions for an additional 30 seconds.
• Add mushrooms to the onions and garlic. Saute everything until mushrooms are tender.
• Shove all the vegetables to one side of the pan, away from heat. You may want to scoot the pan so that side is off the burner a bit.
• Turn the heat up to medium and add the last tablespoon of butter.
• When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They'll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over.
• Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it's still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it's cooked but still tender.
• Place liver on a platter and cook remaining liver in the same fashion.
• Toss the bacon bits with the vegetables and smother the liver with them.
• Serve!

LIVER AND ONIONS W/ GRAVY

Steps:

• Place enough flour in a large bowl to coat the liver. Add salt and pepper.
• Slice liver and dredge in seasoned flour.
• Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
• Place sliced onions in the skillet with the liver.
• Pour beef broth on top of liver and onions.
• Cover and simmer on low until onions are tender and broth forms a nice gravy.

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

LIVER & BACON WITH ONION GRAVY

Steps:

• Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
• Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY

Steps:

• In a large glass baking dish, add liver and milk and let soak for 20 minutes.
• In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
• Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
• Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
• Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

BEEF LIVER WITH ONION GRAVY

Steps:

• Saute bacon until crisp; remove to paper towel.
• Dredge liver in flour.
• Brown in bacon drippings.
• Remove to a plate.
• Add sliced onions and saute 3-4 minutes.
• Return liver and bacon to pan.
• Add enough water to barely cover; add thyme and ketchup.
• Simmer 20 to 30 minutes.
• Serve with mashed potatoes.

BEEF LIVER WITH ONION GRAVY

Steps:

• Coat liver in flour and sear in a skillet with oil, browning on both sides quickly.
• Add onion soup mix and enough water to cover liver and cook until tender.
• Remove liver from pan and make gravy, return liver to pan to coat with gravy.
• Serve with boiled potatoes This is the only way my children would eat liver!

SAVORY LIVER AND ONIONS SMOTHERED IN GRAVY

Steps:

• Melt ButterWhen making this recipe I do like using an electric skillet. Set skillet temperature at 200 degrees Fahrenheit and melt butter.
• Add OnionsSlice onions 1/4 inch thick and place onions on top of butter.
• Add LiverRemove liver from packaging and place sliced livers on top of onions.
• SeasonSeason 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/SimmerRemove 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.
• GravyI 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!

LIVER & ONIONS WITH GRAVY

Steps:

• 1. Fry 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.
• 2. Mix 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.
• 3. Add 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.
• 4. Put liver back in skillet with gravy and onions and make sure it is heated all the way through.
• 5. I serve with mashed potatoes and a slice of bacon.

BEEF LIVER WITH COUNTRY GRAVY

Steps:

• Preheat oil in a large frying pan over medium heat, until a drop of water sizzles on the oil surface.
• While waiting for the pan to preheat, combine flour, salt, and pepper (and garlic powder, if you wish) in a large tupperware bowl.
• Shake till mixed thoroughly.
• Add the liver to the flour bowl, cover the bowl and shake til coated, shake off and lay them in the frying pan.
• Reserve the flour mixture for the gravy.
• Brown the liver in the oil on both sides, remove them from the pan and set aside.
• Turn down the heat to low and toss in the onions and saute til clear.
• Remove pan from heat.
• Whip together milk and remaining flour until smooth.
• Return the pan to the burner and turn on medium-low.
• Add the flour/milk mixture (white sauce) to the pan of onions, stir constantly, until the gravy bubbles.
• Let simmer for 2 minutes.
• (NOTE: I keep the milk beside the stove JUST IN CASE the gravy seems too thick) Turn to low, add the liver, cover and simmer for another 10-15 minute.
• ,or until you see no more blood from the steaks.

LIVER & ONIONS IN GRAVY

Steps:

• 1. Heat oil & marg in fry pan, saute onions till browned remove from pan
• 2. Dip liver pieces in flour fry, till brown (not dry will finish cook in gravy)remove from pan
• 3. Add 1 1/2 cup beef stock thicken with 2 TBS seasoned flour left from dipping liver scraping goodness from pan, put liver & onions in with gravy cover with lid few more mins to cook in gravy & serve with rice or potatoes