VAL'S MODIFIED LIVER & ONIONS w-GRAVY Recipe; Coalinga-CA

Val's Modified Liver And Onions With Gravy.

Holland suggested beef liver 🐮 with gravy, for tonight's supper meal … I've never made liver with gravy 🤔, but I was willing to give it a try: while drinking my morning joy juice ☕️, I went online 💻 to surf 👀 for a recipe ✍️ I felt confident enough 😉 to experiment with 👨‍🍳

The recipe that caught my attention was "Grandmas secret old fashioned liver and onions, with rich gravy", by Elara Maeve; I printed the recipe out (with a couple minor modifications = food allergies & personal flavor perk), below, in this post 👇🏻

Today, is also Laundry Day 🧺 … so, I prepared everything needed 📌early in the morning - so it would be an easy process to pull together later on, in the afternoon 👌

Supper prep ingredients.

Val's Modified Liver And Onions With Rich Gravy Recipe ~serve 4

1 lb Beef Liver, sliced about 1/4 inch thick * 2 c Milk (I used a powdered milk blend - it works fine) * 1/4 cup All-Purpose Flour * 1/2 tsp Salt * 1/4 tsp Black Pepper * 1/4 tsp Garlic Powder * Pinch of Paprika * 4 TBSP Butter, unsalted (I used 2 TBSP Butter & 2 TBSP Bacon Grease) * 2 TBSP Vegetable Oil * 2 Large Yellow Onions, thinly sliced (I had half an onion in the 'fridge; so, I added 1 whole onion & 2 good sized shallots to round the count out) * 2 cloves Garlic, minced * 2 c Beef Broth * 1 TBSP Worcestershire Sauce * 1 TBSP Balsamic Vinegar (didn't have Balsamic Vinegar - so, I used 1 TBSP Cider Vinegar + 1/2 tsp. Brown Sugar) * Salt and Pepper to taste * 2 TBSP Chopped Fresh Parsley (opt)

1 Cutting Board * 1 Kitchen Knife * 1 Bowl, small * Ziploc baggies * Measuring Cups & Spoons * 1 Kitchen Tong * 1 Cooking Spoon * 1 Lrg. Skillet * 1 Saucepan w-lid * 1 small Cooking Pan * Supper Dishes & Silverware

1) Soak liver in milk in a bowl for at least 30 minutes (or up to 2 hours) in the fridge. This helps to tenderize the liver and reduce bitterness.

Preparing liver for milk soak; I'm lactose intolerant, so I used a dry milk blend.

Liver halved & placed in milk filled Ziploc baggie; set in a small bowl & refrigerated.

2) While the liver soaks, thinly slice the onions.

3) Remove liver from milk and pat dry with paper towels. Dredge each slice in the seasoned flour mixture, shaking off excess.

4) Melt 2 TBSP butter and 1 TBSP oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and caramelized, about 15-20 minutes. Add minced garlic during the last minute of cooking.

Onion & Shallot; cook until translucent & tender to the bite.

Remove onions from the skillet and set aside.

Remove onions from skillet & place in oven until needed.

5) Add remaining 2 TBSP butter and 1 TBSP oil to the skillet. Increase heat to medium high. Working in batches, cook liver for 2-3 minutes per side, until nicely browned on the outside and still slightly pink inside. Don't overcook.

Remove liver from skillet and set aside.

6) Add beef broth to the skillet, scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce and balsamic vinegar (if using). Bring to a simmer and cook for 5-7 minutes, or until the gravy has thickened slightly.

Making the gravy …

7) Return the cooked onions and liver to the skillet with the gravy. Reduce heat to low and simmer for a few minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Add tenderized onion & shallot.

Add seared liver.

Prepare side dishes while main dish liver simmers to heat through: I made instant potatoes - and heated up some frozen broccoli pieces.

8) Garnish with fresh parsley (if using) and serve immediately. Enjoy this classic old fashioned liver and onions!

Husband says, "This is the best liver and onions 👍; we'll have to repeat this recipe!"

I agree 😘