Liver and Onions with Gravy
A simple supper packed full of flavor
Ingredients
- 4-6 Slices Thick Cut Bacon
- 2 ea Onions Small, peeled, sliced very thin
- 1/2 lb Beef Liver Sliced Thin
- 1/4 Cup Flour
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 cup Beef Stock
- 1 cup Milk
Instructions
- In a glass bowl, soak the liver in the milk for 30 minutes
- Combine flour, salt and pepper in a small bowl
- In a large skillet over medium heat, fry off the bacon and remove and reserve 2 tbsp bacon grease
- Return the skillet and bacon grease to the stove, and bring to temprature
- Add the onions and fry until soft. Remove from pan and set aside.
- Drain the liver coat it in the flour mixture
- Fry dusted liver in remaining bacon grease (if the skillet is dry, add a little vegetable oil first).
- Once the bottom is golden brown, flip, add the onions back on top, and brown the second side.
- Remove and cover.
- Add leftover flour to the drippings (no more than two tablespoons), whisk to form a roux, and loosen the fond from the bottom of the skillet. Add the stock and whisk, and heat until pan gravy forms.
- Serve the liver with a side of mashed potatoes, and smother with the gravy. Garnish with the fried bacon.
Notes
A simple, wholesome meal. Straight from my youth.
Add a side of greens and a biscuit, and you have a feast fit for a king.
Don't skimp on the onions!
The gravy ties this dish and meal together, do not skip it.
Nutrition
Calories: 600kcalCarbohydrates: 25gProtein: 40gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 374mgSodium: 1130mgPotassium: 924mgFiber: 1gSugar: 7gVitamin A: 19388IUVitamin C: 2mgCalcium: 173mgIron: 7mg
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