Are you looking for a hearty, flavorful, and surprisingly easy weeknight meal? Look no further! This Liver and Onions in Gravy recipe is a classic comfort food that's both delicious and satisfying. While some might shy away from liver, prepared correctly, it’s incredibly tender and packed with nutrients. This recipe focuses on achieving perfectly tender liver and a rich, flavorful gravy – a guaranteed crowd-pleaser (even for liver skeptics!). Get ready for a taste of home-cooked goodness! This is a great option for quick dinner ideas, making it perfect for busy weeknights.
Ingredients:
- 1 pound beef liver, thinly sliced (about 1/2 inch thick)
- 1 large onion, thinly sliced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons bacon grease or butter
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar (optional, for extra depth of flavor)
Instructions:
Getting Started: Preparing the Liver and Onions
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Prepare the Liver: Pat the liver slices dry with paper towels. This helps achieve a nice sear and prevents the liver from becoming tough. Season both sides of the liver with salt, pepper, and paprika.
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Prep the Onions: Thinly slice the onion. The thinner the slices, the quicker they will cook and caramelize, adding sweetness to the dish.
Cooking the Liver and Onions:
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Sear the Liver: Melt the bacon grease or butter in a large skillet over medium-high heat. Add the liver slices and cook for about 2-3 minutes per side, until nicely browned. Remove the liver from the skillet and set aside.
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Sauté the Onions: Add the sliced onions to the skillet and cook until softened and lightly browned, about 5-7 minutes. Stir occasionally to prevent burning.
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Make the Gravy: Sprinkle the flour over the onions and cook for about 1 minute, stirring constantly, to create a roux. This will thicken the gravy.
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Simmer and Combine: Gradually whisk in the beef broth, Worcestershire sauce, and brown sugar (if using). Bring the mixture to a simmer, stirring constantly until the gravy has thickened.
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Return the Liver: Add the cooked liver back to the skillet. Reduce the heat to low, cover, and simmer for another 5-7 minutes, or until the liver is cooked through and tender. Avoid overcooking, as this will make the liver tough.
Tips for Success:
- Don't Overcook the Liver: Overcooked liver is dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
- Thinly Sliced is Key: Thinly sliced liver cooks faster and more evenly.
- Fresh Ingredients: Using fresh ingredients will significantly enhance the flavor of your dish.
Variations:
- Add Mushrooms: Sauté sliced mushrooms with the onions for an extra layer of flavor.
- Garlic Lovers: Add a clove or two of minced garlic to the onions while sautéing.
- Different Broth: Chicken broth can be substituted for beef broth if needed.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: High
- Fat: Moderate
- Carbohydrates: Low
This easy recipe for liver and onions in gravy is a delicious and satisfying meal that's perfect for a quick weeknight dinner. The homemade cooking process is straightforward and rewarding, resulting in a delectable dish that's sure to become a family favorite. Enjoy!