Southern Liver and Onions with Brown Gravy
Homemade Southern Liver and Onions with Brown Gravy
Servings: 4 slices
Calories: 3963kcal
Ingredients
- 1 pound calf liver
- 1½ cups Catalina or French salad dressing
- 3 medium sliced sweet yellow onions
- 1 stick butter , for sauteing onions
- 2 tablespoons butter , for cooking the liver
- 1 cup all-purpose flour , for dredging
- ¼ cup all-purpose flour , for gravy
- ½ teaspoon garlic powder
- 2½ cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Prep
- Thaw calf liver; pat dry with paper towel; place slices in a large shallow pan and pour Catalina salad dressing over the slices, coating both sides well; let liver marinade for 15 minutes1 pound calf liver1½ cups Catalina or French salad dressing
- Slice onions; set aside 3 medium sliced sweet yellow onions
- In a separate shallow bowl, combine flour, garlic powder, salt and pepper 1 cup all-purpose flour½ teaspoon garlic powder1 teaspoon salt½ teaspoon black pepper
Make the Liver & Onions
- In a large skillet, melt 1 stick of butter; add sliced onions and cook 10-12 minutes until onions are tender; once tender, transfer to a plate; leave any remaining melted butter in the skillet1 stick butter
- Remove the Catalina soaked liver slices from the pan, allow any excess dressing to drip off, then dredge each piece in the flour mixture one by one; shake off any excess flour
- Add 2 more tablespoons of butter to the skillet; once melted, place the lightly flour coated liver slices in a single layer; cook 3-4 minutes per side; the liver is done when it reaches an internal temperature of 160°F; once done, transfer to a plate2 tablespoons butter
Make the Brown Gravy
- In the same skillet you cooked the onions and liver, turn the heat to medium and add ½ cup of broth and, using a wooden spoon, scrape up any browned bits
- Sprinkle flour into the skillet, continuously whisking; gradually add in the remaining broth and cook gravy on medium heat until it thickens a little; at this point, you can strain the gravy through a fine mesh strainer if you like, then return it back to the skillet¼ cup all-purpose flour
- Add cooked onions and cooked liver to the gravy; coat the liver slices with gravy, cover and cook on low heat for 5 minutes; taste for salt and pepper; serve and enjoy
Notes
If you're making more than 1 pound of liver, you may need to add more butter to the skillet between batches.
Nutrition
Serving: 1slice | Calories: 3963kcal | Carbohydrates: 237g | Protein: 122g | Fat: 285g | Saturated Fat: 54g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 94g | Trans Fat: 1g | Cholesterol: 1515mg | Sodium: 8723mg | Potassium: 2866mg | Fiber: 19g | Sugar: 80g | Vitamin A: 183915IU | Vitamin C: 28mg | Calcium: 308mg | Iron: 39mg