The BEST Smothered Liver With Onions And Gravy Recipe

Hey, Pbj’s, ya boy Jay is back with another bangin recipe! I’m overly excited to share this one with y’all because it’s a recipe that’s long overdue.

I had been craving smothered liver for weeks but never got the time to make any. I’ve been eating out a lot lately, so that’s why I kept putting it off.

I finally got around to making some, and let me tell you, IT WAS SO FREAKING GOOD!! It was so delicious, I immediately started jotting down the measurements to create a recipe for it.

My aunt Lorretta said she recently made some for dinner and let her grandkids try it. I looked at her funny because I’ve never in my life heard a youngster tell me they liked liver. Lol!

I laughed so hard when she said she lied and told her grandkids it was steak. She said her oldest, Selena… asked, “Grandma, is this steak? It’s good but tastes a lil funny.” Lol!

Lorretta said, “Yeah, baby, it’s steak”! Selena said, “Ok,” but she could tell she knew she was lying! Lmbo! This is just another example of people loving food until they find out what it is.

I was dying of laughter because I know this is exactly what Lorretta would do. If it’s one thing Lorretta doesn’t tolerate, that’s her grandkids wasting food! Lol!

This inspired me to put forth my best effort when creating this liver recipe. A recipe so freaking good that even liver haters would enjoy it.

And I must say, I really enjoyed this, and I’m certain that y’all will too. So if you’re looking for a delicious, easy-to-follow liver recipe, don’t look any further. This liver is so good, it’ll impress ya grandma and remind you of her liver.

Watch Me Make It

Is liver with onions and gravy popular?

This is a classic Southern recipe that old folks down south loved to make back in the day. It’s definitely NO LONGER POPULAR. The reason some folks dislike liver is because of its pungent, gamey flavor.

It’s definitely one of those things you have to have to acquire a taste for. It has to be seasoned well, and served with additions like onions and gravy. Otherwise, you probably won’t enjoy it because liver doesn’t taste great on its own.

You also have to prep it properly to get rid of that harsh taste. But liver is a nutritional powerhouse, so it is something you want in your diet. This recipe will show you how to prepare it in a way that makes it enjoyable to eat.

Growing Up Eating Liver

I remember my mother making liver pretty often for dinner when I was a kid. I loved the savory gravy she made and the way she caramelized the onions.

She always served it over a bed of rice with a side of buttery corn. She never coated her liver with flour, though. She always fried her liver naked.

I got the idea of coating liver with flour from my grandma’s husband, McCloud! Those of you who are new to my blog, click these links to learn more about McCloud. You won’t regret it!!

McCloud’s Easy Homemade Scrapple

McCloud’s Sunday Oxtail Stew

McCloud’s Smothered Steak And Onions

McCloud’s Easy Smothered Beef Short Ribs

McCloud’s Baked Smothered Pork Chops

Momma Bear would season her liver, then fry it while caramelizing the onions. Then she would add the gravy, and let the liver simmer under a lid until tender.

She would never soak her liver in buttermilk, though, which is why her liver had that strong liver taste. Enough with the nostalgia! Lol! Let’s focus on all the ingredients you’re gonna need for this liver and onions recipe.

Recipe Ingredients

• Main Ingredient: We’ll be using beef liver; make sure you slice it thin.
• Liquid: Make sure you have enough buttermilk to fully cover the liver.
• Vegetables: Stick with standard yellow onions and garlic paste for this recipe. You can use minced garlic if you don’t have paste.
• Seasonings: Salt, seasoning salt, garlic powder, onion powder, brown sugar, and black pepper.

Gravy Ingredients

• Liquid: Use low-sodium beef broth. If you don’t have broth, you can combine water and browning seasoning.
• Thickener: Use the leftover seasoned flour you used to coat the liver.
• Condiments: Use Worcestershire sauce and ketchup.

Slicing the liver

When it comes to the liver’s length or thickness, that’s completely up to you. I find most people like their liver on the thin side, 1/8th inch or slightly less. 

Liver usually comes in thick 1/4th inch pieces, so you will more than likely have to slice em up. Remember, liver is slippery, so it’s very hard to slice lengthwise.

Slice the liver while it’s semi-frozen; if it’s too hard, it might break apart. And make sure you use a very sharp knife; it will make slicing much easier.

The Buttermilk

• It gets it tender: Soaking the liver in buttermilk makes it nice and tender. Don’t leave it in the buttermilk for more than 3 hours.
• Removes the gamey flavor: Soaking the liver in buttermilk also helps reduce that strong, pungent, gamey taste. Don’t skip this step if you’re serving this to someone who doesn’t care for liver.
• How to make it: Buttermilk may be hard to find depending on the season and where you live. If you need to make it from home, just combine whole milk with apple cider vinegar or lemon juice. Use 1 Tbsp of vinegar or lemon juice per cup of milk.

How to make liver with onions and gravy

1. Rinse the liver to remove the blood.
2. Pat the liver dry, then place it in a large bowl.
3. Fully cover the liver with buttermilk.
   
   
4. Cover with plastic wrap and refrigerate for 2 hours.
5. After 2 hours, rinse the liver with cool water.
6. Place the flour in a large bowl.
7. Add the seasonings, and stir well.
8. Coat the liver with the seasoned flour and set aside.
   
9. Place a skillet over medium-high heat.
10. Add the butter and 1 tbsp of oil.
11. Once melted, add the sliced onions, brown sugar, and garlic paste, then stir well.
12. Sauté the onions for 4-5 minutes, then remove and set aside.
    
13. Add the remaining oil to the skillet.
14. Once hot, add the liver.
15. Fry on each side for 4 minutes or until dark brown.
    
16. Add the broth to a large bowl.
17. Stir in the flour, ketchup, and Worcestershire sauce until it’s well dissolved.
18. Reduce the heat to medium.
19. Add the onions and gravy to the liver.
20. Simmer for 30 minutes or until the gravy thickens.
    
    

Tips for Best Results

• Rinse well: Thoroughly rinse the liver to remove all the blood and buttermilk.
• Prevent sticking: Shake the skillet and gently stir the liver as it simmers so it doesn’t stick.
• Fry in batches: If you’re cooking a lot of liver, fry it in smaller batches. That helps to get it nice and brown.
• Season the gravy: Make sure you season the gravy for best results.

Serving Suggestions:

Here are a few vegetable and starch sides I love to serve with smothered liver.

• Delicious Frozen Spinach Recipe
• Delicious Frozen Corn Recipe
• Boston Market Copycat Creamed Spinach
• Easy Frozen Mixed Vegetables Recipe
• The BEST Smooth Creamy Garlic Mashed Potatoes
• White Rice, or Egg Noodles.

How do you store liver?

Place the liver in a Tupperware bowl and make sure it’s tightly sealed with a lid. You can also cover it with plastic wrap or aluminum foil, then refrigerate.

Can you freeze liver?

Yes, liver freezes perfectly! Just make sure it’s tightly sealed in a Ziploc bag to prevent freezer burn.

How to reheat liver in the microwave?

Put it in a microwave-safe dish and heat it on high for 2 minutes. Flip it halfway through! If it isn’t warm enough, let it go for another minute.

How to reheat liver in a skillet?

Put it in a skillet and add a splash of water if you need to loosen up the gravy. Let it simmer over medium heat until it’s warm all the way through.

Frequently Asked Questions

• How long does the liver last? Liver stays fresh for up to 5 days as long as it’s properly stored in the fridge.
• Where do you find liver? You can find beef liver in the frozen meat aisle at your local supermarket. It’s also available at most butcher shops, also known as meat markets. It’s best to get it there because they can slice it exactly how you want.
• Do I have to use buttermilk? You don’t have to, but I recommend you do so. It’s a great way to reduce that gamey flavor and get the liver extra tender. If you’re not a fan of liver, you definitely shouldn’t skip this step.
• Why is my liver tough? Liver gets tough if you overcook it. Keep a close eye on it and only cook it until it’s tender.

Alright, that’s it for now, folks! Please share this recipe and leave a good review below with a comment and a 5-star rating if you enjoyed it.

Also, make sure you subscribe to receive email notifications every time I post a new scrumptious recipe.

Enjoy, later!

Pbj~

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