Liver Onions With Gravy Food

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 & 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.

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.

EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY

Steps:

• Liver.
• Defrost the liver and soak in cold water for about 5-10 minutes.
• Pad them dry and dash all slices with the salt and pepper.
• Coat the bottom of a large skillet with a generous amount of olive oil.
• Heat oil on high for about a minute and add liver.
• Cook 3minutes.
• Turn.
• Dash salt and pepper on other side.
• Cook 3minutes.
• Your Done.
• Onion.
• Cut into big slices.
• Coat bottom of pan with olive oil or butter if you want to be bad.
• (It's better with olive oil.) Heat oil about 1minute.
• Add onion.
• Dash with salt and pepper.
• Cook until brown on high or med high.
• Make sure to frequently stir onions and don't let them burn.
• Adjust temp if needed.
• Gravy.
• Cut onion into small pieces.
• Melt butter in pan and add onions.
• Cook them down on high for about 5min.
• Do not let burn.
• Stir in 4tbs of flour and stir.
• Add Broth and Water.
• Stir and stir some more.
• You Don't need to add salt becuase the broth has enough, but add pepper if you like.
• Bring broth to a boil and let simmer about 20 minutes, stirring every so often.

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)

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.

BAKED CALF LIVER AND ONIONS WITH GRAVY

Steps:

• Mix soups together, spread a thin layer over bottom of 13"x9"x2" baking dish.
• Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed.
• Cover with remaining soup mixture.
• Cover dish with foil and bake at 350 for 1-1/2 hour.
• 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!

LIVER AND ONIONS

Steps:

• In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
• Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
• Heat remaining butter in a medium skillet over medium heat
• Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.