Ingredients:
1 lb (450 g) beef liver, sliced into pieces
2 medium onions, sliced
3 tablespoons butter or oil
1 cup beef broth
2 tablespoons flour
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt (or to taste)
1 tablespoon Worcestershire sauce (optional)
Instructions:
1. Prepare the Liver
Rinse liver slices under cold water and pat dry.
Lightly coat them with flour, salt, pepper, and garlic powder.
This helps create a nice brown crust and thickens the gravy.
2. Cook the Onions
Heat 1 tablespoon of butter in a skillet over medium heat.
Add the sliced onions and cook for 5–7 minutes until soft and golden.
Remove onions and set aside.
3. Brown the Liver
Add the remaining butter to the same skillet.
Sear the liver on each side for about 2–3 minutes until browned but not overcooked.
Liver becomes tough if cooked too long.
4. Make the Gravy
Add the onions back into the skillet.
Pour in the beef broth and Worcestershire sauce.
Stir gently, scraping the browned bits from the pan.
Let the mixture simmer for 8–10 minutes until the gravy thickens.
5. Serve
Serve hot with mashed potatoes, rice, or crusty bread.
Spoon extra gravy and onions over the to
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