Grilled Beef Liver N’ Onions Recipe
Tender half-pound of this Southern specialty served up with gravy.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Slice the beef liver into 1/2 inch thick pieces. Peel and slice the onion into rings.
- 2
Season and Dredge the Liver
In a shallow dish, mix the flour, salt, black pepper, and garlic powder. Dredge each piece of liver in the flour mixture, shaking off the excess.
- 3
Cook the Onions
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced onions and sauté until they are golden brown and caramelized, about 10 minutes. Remove onions from the skillet and set them aside.
- 4
Grill the Liver
In the same skillet, add the remaining tablespoon of butter. Increase the heat to medium-high. Once hot, add the liver pieces and cook for about 3-4 minutes on each side, or until browned and cooked through. Do not overcook as this can make the liver tough.
- 5
Make the Gravy
Remove the liver from the skillet and set aside. Pour in the beef broth and bring to a simmer. Stir in the remaining flour mixture (you can add a bit more water if needed) to thicken, and let it simmer for a few minutes.
- 6
Serve
Serve the grilled liver topped with the sautéed onions and drizzle the gravy over the top.
