Mains
Southern Liver and Onions
Tender beef liver dredged and fried, then smothered in sweet caramelized onions and a peppery pan gravy.
Liver and onions is a dish that divides a table, but the ones who love it really love it, and this recipe is built for them. The trick to keeping the liver tender rather than tough is not overcooking it, something my father taught me by feel rather than a timer. Smother it in onions and gravy and even skeptics tend to come around.
Ingredients
- 1 1/2 lbs beef liver, sliced thin
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 4 tbsp bacon grease or vegetable oil, divided
- 2 large onions, sliced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
Instructions
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1
Soak the liverSoak the liver slices in buttermilk for at least 20 minutes to mellow the flavor and tenderize the meat.
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2
Caramelize the onionsHeat 2 tablespoons of bacon grease in a large skillet over medium heat and cook the onions, stirring occasionally, for 15 to 18 minutes until deeply golden, then remove and set aside.
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3
Dredge the liverCombine the flour, salt, pepper, and garlic powder in a shallow dish, drain the liver, and dredge each slice in the seasoned flour.
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4
Fry the liverHeat the remaining bacon grease in the same skillet over medium-high heat and fry the liver for 2 to 3 minutes per side, just until browned but still slightly pink inside, then remove.
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5
Build the gravyWhisk 2 tablespoons of the leftover seasoned flour into the drippings in the skillet and cook for 1 minute, then whisk in the beef broth and Worcestershire sauce until smooth.
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6
Return everything to the panNestle the liver and onions back into the gravy and simmer gently for 3 to 4 minutes to warm through and thicken the sauce.
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7
Serve immediatelyServe the liver smothered in onions and gravy right away, since liver toughens quickly if it sits too long over heat.
Okra & Oak Tip
Buttermilk soaking is the key step for tender liver; don't skip it even if you're short on time, as it cuts the mineral edge.
Storage
Best eaten the same day, but leftovers keep 2 days refrigerated; reheat gently over low heat to avoid toughening the liver further.
Frequently Asked Questions
Liver is best cooked medium, still faintly pink in the center, since overcooking makes it rubbery and dry.
Yes, reduce the frying time to about 90 seconds per side since chicken livers are smaller and cook much faster.
Nutrition
Per serving. Values are estimates.
390
Calories
32g
Protein
22g
Carbs
18g
Fat
