Beef Liver With Onions And Gravy: Step-By-Step Guide
Ingredients
- 1 lb calf liver sliced
- 1 cup milk for soaking
- 2 medium yellow onions sliced
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tsp Creole seasoning
- Salt and pepper to taste
Instructions
Prepare The Liver:
- Start by soaking the sliced liver in milk for about 30 minutes. This step helps reduce the strong “liver taste,” making the dish more palatable.
Cook The Onions:
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook until they’re caramelized—about 10 minutes. Remove from the skillet and set aside.
Prepare The Liver:
- Remove the liver from the milk, pat it dry with paper towels, and season both sides with salt, pepper, and Creole seasoning.
Cook The Liver:
- Melt the remaining tablespoon of butter in the skillet. Sear the liver slices for 2-3 minutes on each side until browned but still tender. Overcooking can make the liver tough, so be careful! Remove the liver from the skillet and set it aside.
Make The Gravy:
- In the same skillet, sprinkle the flour and stir for 1-2 minutes to form a roux. Gradually whisk in the beef broth, scraping up any browned bits from the pan. Simmer until the gravy thickens.
Combine And Serve:
- Return the onions and liver to the skillet, allowing everything to simmer together for a few minutes. The liver will soak up the rich flavors of the gravy. Serve immediately and enjoy!