Description
Tender, seasoned smothered liver served with caramelized onions in a rich, hearty 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 the liver to remove the blood.
- Pat the liver dry then place it in a large bowl.
- Fully cover the liver with buttermilk.
- Cover with plastic wrap and refrigerate for 2 hours.
- After 2 hours, rinse the liver with cool water.
- 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.
- Add the butter and 1 tbsp of oil.
- Once melted, add the sliced onions, brown sugar, and garlic paste, then stir well.
- Sauté the onions for 4-5 minutes, then remove, and set aside.
- Add the remaining oil to the skillet.
- Once hot, add the liver.
- Fry on each side for 4 minutes or until dark brown.
- Add the broth to a large bowl.
- Stir in the flour, ketchup, and Worcestershire sauce until it’s well dissolved.
- Reduce the heat to medium.
- Add the onions and gravy to the liver.
- Simmer for 30 minutes or until the gravy thickens.
Notes
- Freeze the liver: To make it easier to slice, freeze the liver until it’s semi-frozen, then slice it lengthwise with a sharp knife.
- Fry well in batches: Make sure you add the liver to the oil when it’s nice and hot and fry in batches so it gets brown and crispy. This adds flavor, color, and thickness to the gravy.
- Prevent sticking: Shake the skillet lightly and gently move the liver around periodically, about 2 to 3 times as it cooks to prevent sticking; especially during the last 10 minutes or so.
- Season the gravy: Make sure you taste the gravy and add additional season if necessary so it’s not bland.
