Savory Beef Liver with Comforting Country Gravy
Discover a delicious way to enjoy beef liver that even non-liver lovers will appreciate! This Savory Beef Liver with Comforting Country Gravy transforms the dish into a rich, flavor-packed meal. The gravy, made with sautéed onions and seasoned flour, balances the liver's strong taste, creating an irresistible combination. Paired with fluffy mashed potatoes, sweet corn, and warm biscuits or cornbread, it’s a hearty, nourishing dish that will satisfy your cravings and provide a wealth of nutrients. Perfect for any family dinner, this recipe is sure to bring smiles and a full belly to your table.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
sliced beef liver
1 lb (sliced (approximately 3/8"-1/2" thick))
Wesson light vegetable oil
1/4 cup (for frying)
medium onion
1 (chopped)
flour
1/3 cup (for coating and gravy)
salt
2 teaspoons
garlic powder
1 tablespoon (optional)
pepper
1 tablespoon
milk
2 1/4 cups
Instructions
1
Preheat the vegetable oil in a large frying pan over medium heat. You can check if it's ready by sprinkling a drop of water into the pan – it should sizzle.
2
While the oil heats, prepare the coating: In a large bowl with a lid or a tupperware, mix together the flour, salt, pepper, and garlic powder (if using). Seal the container and shake until combined.
3
Add the sliced beef liver to the flour mixture, seal again, and shake vigorously until the liver slices are well-coated. Allow any excess flour to shake off.
4
Carefully place the coated liver slices into the hot frying pan. Brown the liver on both sides, approximately 2-3 minutes per side, then remove from the pan and set aside on a plate.
5
Reduce the heat to low. Add the chopped onions to the same pan and sauté until they become translucent, about 5-7 minutes.
6
Take the pan off the heat and in a separate bowl, whisk together the remaining flour and milk to create a smooth mixture.
7
Return the pan to the stove over medium-low heat, and stir in the flour-milk mixture. Continuously stir until the gravy begins to bubble and thicken.
8
Allow the gravy to simmer for 2 minutes while stirring occasionally. If the gravy appears too thick, add a splash of milk to reach your desired consistency.
9
Lower the heat, return the browned liver to the gravy, cover the pan, and let it simmer for an additional 10-15 minutes, or until the liver is cooked through and no longer bloody.
10
Serve the liver generously topped with gravy alongside your favorite sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in this recipe?
The primary protein is 1 pound of sliced beef liver, cut approximately 3/8" to 1/2" thick.
How many people does this beef liver recipe serve?
This recipe is designed to serve 4 people.
How can I tell if the vegetable oil is ready for frying?
You can check by sprinkling a drop of water into the pan; if it sizzles, the oil is ready.
What ingredients are used to coat the liver?
The coating consists of flour, salt, pepper, and optional garlic powder.
What is the best way to apply the flour coating to the liver?
Add the liver to a large bowl with a lid or tupperware containing the flour mixture and shake vigorously until well-coated.
How long should I brown the liver in the frying pan?
Brown the liver for approximately 2-3 minutes per side before removing it from the pan.
Do I need to keep the liver in the pan while cooking the onions?
No, you should remove the browned liver and set it aside on a plate while you sauté the onions.
What temperature should I use to sauté the onions?
Reduce the heat to low when sautéing the chopped onions.
How long do the onions need to cook?
Sauté the onions for about 5-7 minutes until they become translucent.
How is the country gravy base prepared?
In a separate bowl, whisk together the remaining flour and milk to create a smooth mixture.
What heat setting is used to thicken the gravy?
Return the pan to medium-low heat after adding the flour-milk mixture to the onions.
How do I know the gravy is cooking correctly?
The gravy is cooking correctly when it begins to bubble and thicken while being stirred continuously.
What should I do if the gravy becomes too thick?
If the gravy is too thick, simply add a splash of milk to reach your desired consistency.
When do I put the liver back into the pan?
Return the browned liver to the pan after the gravy has simmered for 2 minutes and reached the right thickness.
How long does the liver simmer in the gravy?
Cover the pan and let it simmer for an additional 10-15 minutes.
How can I tell if the liver is fully cooked?
The liver is fully cooked when it is no longer bloody and is cooked through.
What side dishes go well with Savory Beef Liver?
Recommended sides include fluffy mashed potatoes, sweet corn, and warm biscuits or cornbread.
Is garlic powder required for this recipe?
No, garlic powder is listed as an optional ingredient.
What type of vegetable oil is recommended?
The recipe specifies Wesson light vegetable oil.
How much milk is needed for the gravy?
The recipe requires 2 1/4 cups of milk.
What is the total amount of flour used?
A total of 1/3 cup of flour is used for both coating and the gravy mixture.
How much salt and pepper are in the recipe?
The recipe uses 2 teaspoons of salt and 1 tablespoon of pepper.
Does this recipe use a whole onion?
Yes, it uses one medium onion, chopped.
What category of food does this recipe belong to?
It is categorized as comfort food, a hearty recipe, and a family dinner.
Why is this recipe good for non-liver lovers?
The sautéed onions and seasoned gravy help balance the strong taste of the liver.
Is this a nutritious meal?
Yes, beef liver is known for providing a wealth of nutrients.
Can I prepare the flour mixture in advance?
Yes, you can mix the flour, salt, pepper, and garlic powder in a sealed container while the oil is heating.
What kind of frying pan should I use?
A large frying pan is recommended to ensure there is enough space for the liver slices.
Is this recipe considered a one-dish meal?
Yes, it is tagged as a one-dish meal because the liver and gravy are finished in the same pan.
How much oil is used for frying?
The recipe calls for 1/4 cup of vegetable oil.