This is the only way that I like to eat liver. The gravy seems to take away that strong "liver taste". My husband is all smiles when I cook him this. I serve it with mashed potatoes, corn, and biscuits or cornbread...a real belly-filler, but very good for you.
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Units: US | Metric
- 1Preheat oil in a large frying pan over medium heat, until a drop of water sizzles on the oil surface.
- 2While waiting for the pan to preheat, combine flour, salt, and pepper (and garlic powder, if you wish) in a large tupperware bowl.
- 3Shake till mixed thoroughly.
- 4Add the liver to the flour bowl, cover the bowl and shake til coated, shake off and lay them in the frying pan.
- 5Reserve the flour mixture for the gravy.
- 6Brown the liver in the oil on both sides, remove them from the pan and set aside.
- 7Turn down the heat to low and toss in the onions and saute til clear.
- 8Remove pan from heat.
- 9Whip together milk and remaining flour until smooth.
- 10Return the pan to the burner and turn on medium-low.
- 11Add the flour/milk mixture (white sauce) to the pan of onions, stir constantly, until the gravy bubbles.
- 12Let simmer for 2 minutes.
- 13(NOTE: I keep the milk beside the stove JUST IN CASE the gravy seems too thick) Turn to low, add the liver, cover and simmer for another 10-15 minute.
- 14,or until you see no more blood from the steaks.
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Nutritional Facts for Beef Liver With Country Gravy
Serving Size: 1 (596 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 414.8
- Calories from Fat 206
- Total Fat 22.9 g
- Saturated Fat 5.5 g
- Cholesterol 331.0 mg
- Sodium 1309.9 mg
- Total Carbohydrate 22.5 g
- Dietary Fiber 1.0 g
- Sugars 1.2 g
- Protein 29.0 g