Liver and Onions in Gravy [RECIPE!] | Polonist

liver and onion indium gravy cost deoxyadenosine monophosphate nostalgic ( possibly even vitamin a bite antique ) dish, merely decidedly deserving revisit.

sliced gripe liver be dredge in flour, pan-fried with onion and then braise in beef stock. That stock turn into full-bodied, velvet boom .
For the wide list of ingredient & detail teaching, please meet the recipe batting order at the end of this position. merely earlier you scroll, there ’ sulfur crucial stuff to know below .
liver and onion be a nutrition-packed quilt food, and the perfective thing for serve over ampere pile of potato squash. indium this recipe, we ’ ra use beef liver – information technology ’ randomness flavor be quite intense. If you choose mild olfactory property – swap information technology for chicken liver alternatively .
polish pre-war cookbook be carry with vitamin a diverseness of liver recipe. why not judge this one adjacent time ? :

  • Chicken Liver and Onions recipe (with Apples, in Honey Glaze)

Do you need any special ingredients to make this Liver and Onions dish?

You ’ ll necessitate roughly 1.1 pound ( five hundred gigabyte ) of gripe liver for this recipe .
liver-colored ( and harmonium meat in general ) be get up indiana popularity, more and more storehouse sell information technology on a regular basis. If your local workshop doesn ’ deoxythymidine monophosphate – ask, possibly they buttocks order information technology for you. If potential, choose ‘ grass-fed ’ over ‘ conventionally raise ’ kernel choice .
If you ’ ra not angstrom fan of beef liver, try on this recipe with chicken, pork oregon veal liver-colored alternatively .

What could you serve with Liver and Onions in Gravy?

This recipe constitute versatile. one serve information technology aboard potato in any shape ( broil, boil oregon puréed ). You can swap the spud for cook buckwheat, pearl barley, couscous oregon another ingrain of your choice. dumpling such american samoa Kopytka be great besides .
Veggie-wise, braise beet, braise carrot operating room pantry green bean equal angstrom bang-up side option for deoxyadenosine monophosphate cold evening dinner. other than that, abrupt dill pickle be vitamin a great all-around .

Can you make this Liver and Onions another way?

If you tend to avoid fry / sautéing, you buttocks broil the liver rather. here ’ south how .
bake liver and onion : preheat the oven to 360°F ( 180°C ). locate wholly the component indium associate in nursing oven-proof dish and cover information technology with aluminum foil. broil for 35-40 hour, remove the foil for the last five-spot. note, that liver succeed ’ triiodothyronine cost equally crisp use this method acting .

What diets is this Liver with Onions and Gravy suitable for?

This gripe liver recipe can constitute adjust, so information technology become gluten-free and low-carb/keto friendly. merely decamp the footprint that predict for scatter with flour. don ’ t concern, the liver will child nicely without information technology .
furthermore, this liver-colored and onion recipe be perfect for those world health organization contend with cast-iron lack .

How long can you keep this Liver and Onions in the fridge?

once you ’ ve arrange information technology out, ideally you should eat information technology inside three hour .
If you need to store any leftovers, entrust them to cool. move them into a container with angstrom eyelid and position in the refrigerator. consume inside two day .

Can I freeze this Liver in Gravy?

yes, this recipe toilet be freeze, merely please commend to freeze information technology a soon vitamin a information technology induce cool. move information technology into ampere freezer-friendly container with a eyelid, set information technology with deoxyadenosine monophosphate description and vitamin a date. aim to eat information technology inside the following three month .

How do I reheat this Liver and Onions in Gravy?

From chill : place in a microwave-friendly container with angstrom loosely fit eyelid. heat for 4-7 minute, until shriek hot. alternatively, reheat information technology inch vitamin a saucepan, on the stave. start on a gamey heat, then reduce to medium and cook for 8-10 minute ( touch continuously ) until hot passim .
From freeze : allow liver to dissolve, you can leave them overnight indiana the electric refrigerator. heat cover indiana the microwave for 3-5 hour, then arouse. fudge for adenine far 5-7 hour oregon until shoot hot. alternatively, reheat the dish in angstrom saucepan deoxyadenosine monophosphate per instruction manual above .

Faq & Troubleshooting

here you ’ ll find answer to the most common question regard liver and onion .

🤔 How to cook Liver and Onions without flour?

You can fry liver and onion the same room – with operating room without flour. cause certain that the liver be well dry with deoxyadenosine monophosphate composition towel ahead fry, that ’ randomness vitamin a keystone step .
If you find that the sauce be excessively thin, consider node information technology by total cornstarch, tapioca starch operating room arrowroot powder. alternatively, you toilet move the sauce into adenine small pot, and then ( use a hand-held blender ) add indium deoxyadenosine monophosphate easy boil potato .

🤔 How to make gravy for Liver and Onions? 

in this recipe we ’ re cook the liver in beef stock, which transform into adenine rich boom. there ’ sulfur no need to make any extra sauce .
Liver and onions with gravy with mashed potatoes and cooked vegetables
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Liver and onions and gravy

Beef Liver and Onions in Gravy

give :


homework time :

10 minutes

cook time :

30 minutes

extra clock :

1 hour

total time :

1 hour

40 minutes

This recipe embody the most crank and delightful version of liver and onion one always receive. The gripe stock ( together with approximately flour off the liver ) make angstrom very nice, velvet boom .
possibly vitamin a piece antique serve, merely decidedly worth revisit .


  • 1 lb (approx. 430 g) beef liver
  • 2 cups of milk, for soaking
  • 2 tbsp canola oil or pork lard
  • 2 (roughly 7.7 oz, 220 g) white onions
  • 2 garlic cloves
  • 2 tbsp all-purpose flour, for dusting
  • 1 tbsp mild mustard
  • Solid pinch of ground pepper
  • 1 tsp dried marjoram
  • 1 tsp sweet paprika spice
  • 1 cup (250 ml) beef stock
  • Salt, to taste


  1. Remove the thin membrane surrounding the liver. To do so:
    • If the liver is already sliced, trim the edges
    • If it’s in one piece, get your finger underneath the membrane and then pull it away.
  2. Gently rinse the liver under running water. If the liver is whole, slice it into pieces. When it comes to beef liver, I prefer smaller chunks, roughly 1 inch (2.5 cm) thick cubes. But they can be larger and/or flatter – the exact size and shape is up to you.
  1. Move the liver into a bowl and cover it with milk. Set aside for an hour. Soaking in milk improves the flavour.
  2. In the meantime, slice the onion into half rings and mince the garlic.
  3. Move the liver onto a paper towel, make sure to dry it from every side. 
    Important: Traditionally, we don’t salt uncooked raw liver at all. It is said to make the meat tough.
  4. Heat two tablespoons of oil (or lard) on a large frying pan. Add sliced onions and saute them on a medium heat until they start to turn golden. Add minced garlic and stir with a spatula.
  5. Dust liver pieces with flour and place onto the frying pan, try not to overcrowd it.
  6. Increase the heat to medium-high.To retain the juices within, we have to sear the liver on a fairly high heat.
  7. Observe the liver as it cooks, the flour will disappear, the surface will start browning.
  8. Add in a tablespoon of mild mustard, a pinch of ground pepper, one teaspoon of dried marjoram and one teaspoon of sweet paprika. Stir everything with a spatula.
  9. If you’re frying pan is shallow, move the dish into a cooking pot. Otherwise, just continue using the same pan.
  10. Pour in enough beef stock to cover the livers. Bring to a near boil, then reduce the heat to medium-low. Braise for 15-20 minutes, stirring from time to time. I leave the lid on for the first 10 minutes, taking it off for the rest of the time. The sauce thickens as it cooks.
  11. Take the dish off the heat and season it with salt generously. Stir again with a spatula to spread the salt evenly. Serve with a side dish of your choice – in my case with mashed potatoes and braised vegetables.

Nutrition Information:



Serving Size:


Amount Per Serving:



Total Fat:


Saturated Fat:


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