Liver Onions & Gravy

Genese Roberson
Liver onions and gravy it's the ultimate comfort food that's been enjoyed for generations there's nothing quite like that warm stick to your ribs feeling you get after digging into a plate of this hearty dish let's talk about why liver and onions is such a classic it's got that perfect balance of flavors the slightly sweet onions the rich gravy and the hearty liver plus it's super affordable to make which makes it a great option for busy weeknights.

 

 Ingredients

2 pounds sliced beef liver

¼ cup olive oil

1 large onion, sliced into rings

1 cups all-purpose flour

1 onion gravy packet

salt and pepper to taste

 

Instructions

Gently rinse liver under cold water and pat dry with paper towels. Gently season in shallow dish and set aside. 

Place flour on a plate; season with salt and pepper. And coat liver slices in flour mixture. Next heat olive oil in a skillet over medium heat, and fry coated liver slices until lightly browned. This should only take about 1 to 2 minutes on each side. Remove from heat and set aside.

Heat olive oil in skillet over medium heat. Add onions; and cook until fragrant and soft. Season to taste. Add gravy packet and water in a bowl, mix well with fork until lumps are all gone. Pour gravy in skillet over onions.

Return liver to skillet with onions and gravy, reduce heat to medium; continue to simmer for about 5 minutes. Do not overcook liver. Overcooking can make the liver tough and rubbery. Remove from heat. Serve over white rice. Enjoy.

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