Description
Tender, well-seasoned beef liver, and caramelized onions smothered in a hearty, savory dark gravy.
Ingredients
- 2lbs Beef Liver, thinly sliced
- 1–1/2 Cups Yellow Onions, thinly sliced
- 3 Cups Beef Broth
- 2 Cups Buttermilk
- 3/4 Cup All Purpose Flour
- 5 Tbs Vegetable Oil
- 1 Tbs Butter
- 1 Tbs Garlic Paste
- 1 Tbs Ketchup
- 2 Tsp Worcestershire sauce
- 1 Tbs Seasoning Salt
- 2 Tsp Brown Sugar
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Tsp Black Pepper
Instructions
- Rinse blood off the liver with cool water, then place it in a large bowl.
- Add buttermilk and make sure the liver is fully submerged.
- Cover with plastic wrap and refrigerate for 2 hours.
- Afterward, rinse the liver with cool water to remove the buttermilk.
- Place the flour in a large bowl, add the seasonings, and stir well.
- Coat the liver with the seasoned flour and set aside.
- Place a skillet over medium-high heat and add the butter and 1 tbsp of the oil.
- Once melted, add your sliced onions, brown sugar, and garlic paste, and stir well.
- Sauté the onions for 4-5 minutes, then remove and set aside.
- Add the remaining oil and liver to the skillet.
- Fry on each side for 4 minutes or until dark brown.
- Add the broth to a large bowl, then stir in the flour, ketchup, and Worcestershire sauce.
- Reduce the heat to medium.
- Add the onions and gravy to the liver, then simmer for 30 minutes or until the gravy thickens.
- Shake the pan and stir the liver periodically as it cooks to prevent sticking.
