Classic Liver and Onions Recipe with Gravy Tender Beef Liver Skillet Dinner.
Liver and Onions is a classic comfort food that brings a warm, old-fashioned feeling to the dinner table.
The beef liver is soaked in milk, lightly coated in seasoned flour, and cooked in a pan until it is brown on the outside and tender inside. Sweet cooked onions and rich beef broth come together to make a simple homemade gravy that covers every bite.
This liver and onions recipe is healthy, budget-friendly, and perfect for anyone who enjoys a traditional home-cooked meal made in their own kitchen.
Liver and Onions
Ingredients
- Beef liver, cut into bite-sized bites.
- Quantity: 1 lb
- Onion, thinly sliced
- Quantity: 1 large
- Beef broth
- Quantity: 1 cup
- Milk (to water the liver before cooking)
- Quantity: 1/2 cup
- All-purpose flour
- Quantity: 1/3 cup
- Oil or butter
- Quantity: 2 tablespoons
- Salt
- Quantity: 1 teaspoon
- Black pepper
- Quantity: 1/2 teaspoon
- Garlic powder
- Quantity: 1/2 teaspoon
- Paprika (optional)
- Quantity: 1/2 teaspoon
Notes
- Soaking the liver in milk reduces bitterness and improves tenderness.
- Do not overcook the liver; it should remain soft and slightly pink inside for best texture.
- Caramelizing onions slowly enhances natural sweetness and balances the flavor of liver.
- If gravy becomes too thick, add a splash of beef broth to loosen it.
- Season to taste after cooking, as broth and seasoning levels may vary.
Instructions
- Put the liver pieces in a bowl whereby it is soaked in milk 30-60 minutes to make the liver less bitter. Drain and pat dry.
- Combine the flour, salt, black pepper, garlic powder and paprika in a shallow bowl. Dredge the pieces of liver lightly in the flour mixture.
- Heat a skillet in medium heat using oil or butter. Add the chopped onions and cook until soft and a bit caramelized onions. Remove onions and set aside.
- Put the coated pieces of the liver in a single layer in the same skillet. Bake 2-3 minutes a side till browned yet tender.
- Add the onions back to the pan, add the beef broth and stir over low heat. Cook 5-8 minutes until the gravy turns thick and covers the liver and onions equally.