CREAMY LIVER AND MUSHROOM GRAVY
I love liver and stroganoff. This a recipe I made up to take advantage of that. I use an all-purpose Gluten-free flour mix but it would work fine with any all-purpose flour if you are not on a Gluten free diet.
Provided by Ames0325
Categories Beef Organ Meats
Time 2h30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse liver thoroughly and pat dry. Pour 1 cup of the milk over the liver in a shallow container and refrigerate for 1-2hrs. This will remove any bitter flavor from the liver.
- Drain the milk off the liver and discard the milk.
- Cut the liver into 1 inch cubes.
- Saute liver over medium heat in a large non-stick skillet until the outsides and lightly browned and they are just barely pink inside. Do not overcook. Remove liver from pan and set aside.
- Add the onions and mushrooms to the skillet and cook until onions are translucent and beginning to brown and the mushrooms are cooked through. Remove and set aside with the liver.
- Melt butter. Add the flour and stir to form a roux. Cook 1-2 minutes. Add broth and milk slowly. Cook over medium-high heat until sauce begins to thicken.
- Add cheese one small handful at a time stirring constantly and making sure the first handful has completely melted before adding another,.
- Return the liver, mushrooms, and onions to pans and heat through.
- Salt and pepper to taste.
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md ikbal rana rana
[email protected]This gravy is amazing! It's so rich and creamy, and the liver and mushrooms add so much flavor. I will definitely be making this again.
Pareese Thakrar
[email protected]This gravy is delicious! I love the way the liver and mushrooms meld together in the gravy. It's the perfect comfort food for a cold winter day.
Nafis Islame
[email protected]I love this gravy! It's so flavorful and easy to make. I always serve it over mashed potatoes, and it's always a hit.
Philip Jackson
[email protected]This is the best liver and mushroom gravy I've ever had! It's so easy to make, and it tastes like something you'd get at a fancy restaurant.
Mozan khan
[email protected]This gravy is amazing! It's so rich and creamy, and the liver and mushrooms add so much flavor. I will definitely be making this again.
Vicky Trayvilla
[email protected]I've been making this gravy for years, and it's always a hit. It's so flavorful and easy to make. I love serving it over mashed potatoes or rice.
Mohammad Ishaq Ravi
[email protected]This gravy is so easy to make, and it's so delicious! I love the way the liver and mushrooms flavor the gravy. It's the perfect comfort food for a cold winter day.
muigai muhoho
[email protected]I'm not a huge fan of liver, but I decided to give this recipe a try because it looked so good. I'm so glad I did! The liver was cooked perfectly, and the gravy was amazing. I will definitely be making this again.
Simon OEM
[email protected]This was my first time making liver and mushroom gravy, and I was pleasantly surprised at how good it was! The liver was tender and flavorful, and the mushrooms added a nice umami flavor. The gravy was rich and creamy, and it went perfectly with the
Meg Tyvan
[email protected]I've made this gravy several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love the way the liver and mushrooms meld together in the gravy. It's the perfect comfort food for a cold winter day.
Terry Chapman
[email protected]This creamy liver and mushroom gravy was so delicious and easy to make! I used chicken livers instead of beef livers, and it turned out perfectly. The gravy was rich and flavorful, and the mushrooms added a nice earthy flavor. I served it over mashed