Best 4 Liver And Onions W Gravy Recipes

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.

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 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.