Ingredients for Beef Liver With Country Gravy
- 1 pound beef liver, sliced 1/2-inch thick
- 1 tablespoon light vegetable oil
- 1 medium onion, chopped
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- garlic powder, to taste
- 1/2 teaspoon black pepper
- 1 cup milk
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How to Make Beef Liver With Country Gravy
- Preheat 1 tablespoon of oil in a large (12-inch) frying pan over medium heat. The oil is ready when a drop of water sizzles on the surface.
- In a large bowl, whisk together 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1 pound of beef liver (sliced 1/2 inch thick) to the bowl. Gently toss to coat. Shake off excess flour.
- Add the liver to the preheated pan and cook for 3-4 minutes per side, until nicely browned. Remove from pan and set aside.
- Reduce heat to low. Add 1 medium onion (chopped) to the pan and sauté until softened and translucent, about 5 minutes.
- In a separate bowl, whisk together 1 cup of milk and 1/4 cup of the reserved flour mixture until smooth and lump-free.
- Return the pan to medium-low heat. Pour in the milk and flour mixture, stirring constantly until the gravy thickens and begins to bubble.
- Reduce heat to low. Add the browned liver back to the pan. Cover and simmer for 10-15 minutes, or until the liver is cooked through and tender (no pink inside).
- Serve immediately over mashed potatoes, with a side of corn, and biscuits or cornbread.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
4g
Fat
27g
Carbs
7g
