Beef Liver with Onion Gravy

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 1 envelope Lipton Onion Soup Mix
  • 1 cup flour (for flouring liver)
  • 4 -5 slices liver
  • salt and pepper
  • 2 tablespoons oil


  1. Coat liver in flour and sear in a skillet with oil, browning on both sides quickly.
  2. Add onion soup mix and enough water to cover liver and cook until tender.
  3. Remove liver from pan and make gravy, return liver to pan to coat with gravy.
  4. Serve with boiled potatoes This is the only way my children would eat liver!


Most Helpful

My husband raved about this -- he loves liver and onions and said this turned out as tender as anything. In fact, I had to buy more liver because he wants again this week!

Aunt Willie December 10, 2005

I have not made liver & onions in years. So long ago, in fact, I had to check this site for a recipe. I made this tonight with minor changes. I browned 2 Vadalia onions in margarine first with vadalia onion seasoning salt. Then I set those aside, and floured my liver slices in the salt & pepper flour and seared them for about 3 minutes on each side. Took them out of the pan and added the onions back, and the onion soup. I added about 2 cups of water to the mixture and let it simmer for a few minutes. I made a roux with some of the left over flour and water and when the onion mixture was boiling, I added that to thicken it up. You may have to add a little more water depending on how thick you like your gravy. I added the liver back in and let it simmer for a few minutes to warm the liver back through. I will definitely make this again.

Sewing4Jesus January 31, 2005

I don't like liver but decided to try your recipe since I found a pkg. of liver in the freezer. This is very good, I think it's the gravy that sold me. Thanks for the recipe, I will be making this again...The only addition I made was to slice a med. sized onion that I sauteed before adding the liver to the pan.

SooZee November 16, 2004

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