If you're a fan of this controversial dish you'll love this old-fashioned Southern liver & onions with gravy recipe - a hearty, comforting dish with rich flavors. The secret to the mild flavor is using calf liver and soaking it in buttermilk!
Add the bacon grease to the pan and heat until hot.
Saute onions until soft and golden brown, then remove from the pan.
Mix together flour, salt, and pepper.
Drain the beef liver and pat dry.
Dredge through the flour mixture until all sides are covered.
Shake off extra flour.
Add a little oil to the bacon grease if needed.
Add the flour covered liver to the skillet a batch at a time, do not crowd.
Cook until the bottom is golden brown.
Flip and cook until internal temperature reaches 160F.
Move to a plate and keep warm.
Gravy
Melt butter in the hot pan.
Whisk in flour and cook over medium low heat for 2 minutes.
Whisk in beef broth and onion powder.
Whisk until the gravy thickens.
Add the liver back into the gravy.
Top with the onions and serve hot.
Notes
Storage:Liver and onions is best eaten fresh on the day it’s made. However, you can refrigerate leftover liver steaks with the onion gravy in an airtight container for up to four days.Freeze leftovers in an airtight container or heavy-duty bag. It'll keep for about three months.Tips:
Cover the liver completely with buttermilk for soaking.
Make sure the liver is sliced super thin, about ¼ inch thick. Thinner liver slices are generally more tasty.
After removing the liver from the buttermilk, pat it dry with a paper towel before coating it in the flour mixture.
Add more butter or oil if your pan is drying out.
Don’t overcrowd the skillet.
Use a food thermometer to check doneness—the internal temperature should be 160 degrees F.