Grandmas Secret Golden Liver and Onions with Rich Gravy
Grandma's Secret: Golden Liver and Onions with Rich Gravy
Ever get a craving for something seriously comforting? Maybe something your nan used to whip up? Well, get ready! We're making old fashioned liver and onions , a dish that's proper divisive, but oh-so-good when done right.
Forget tough, rubbery liver. This is tender, flavourful, and swimming in a rich, savoury gravy. Honestly, it's a taste of home.
A Bit of History with Your Dinner
This classic liver and onions recipe has roots stretching back generations. It was born out of a time when offal was a staple and resourcefulness reigned supreme.
Think of it as frugal feasting! This recipe is medium difficulty and takes about 50 minutes to cook. It yields four servings.
Perfect for a family dinner or a comforting meal for mates.
Why Bother with Beef Liver Recipe ?
Okay, listen up. Liver is a nutritional powerhouse! Packed with iron, vitamins, and all sorts of good stuff. Forget those fancy superfoods.
This is the real deal! Serve it up for a hearty Sunday roast. Or whenever you fancy something that's easy liver and onions recipe .
What makes it so special? It's the perfect blend of simple ingredients, careful cooking, and that gravy! Oh my gosh, the gravy!
What You'll Need for Grandma's Liver and Onions Recipe
Right, let's gather our bits and bobs. Here's what you need to make this best liver and onions recipe :
- 1 lb Beef Liver, sliced about 1/4 inch thick.
- 2 cups Milk
- 1/4 cup All-Purpose Flour, seasoned with: 1/2 tsp Salt, 1/4 tsp Black Pepper, 1/4 tsp Garlic Powder, Pinch of Paprika
- 4 tbsp Butter, unsalted
- 2 tbsp Vegetable Oil
- 2 Large Yellow Onions, thinly sliced
- 2 cloves Garlic, minced
- 2 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tbsp Balsamic Vinegar
- Salt and Pepper to taste
- 2 tbsp Chopped Fresh Parsley
Time to get cooking!. Follow me step-by-step to prepare the perfect liver and onions, in the following sections.
Pro Tip
I found out a tip, based on my experience, to make liver and onions tender .
Soak the beef liver in milk for 2 hours in the fridge.
Right then, let's talk about what you'll need to whip up this glorious old fashioned liver and onions . It's not complicated, promise! Just a few key bits and bobs.
Trust me, after this, you'll be a proper liver and onions pro.
Ingredients & Equipment
So, you want to cook some Grandma's liver and onions recipe ? Here's what to grab!
Main Ingredients
- 1 lb (450g) Beef Liver, sliced about 1/4 inch (6mm) thick. Go for calf's liver if you can find it. But any decent beef liver will do the trick. Make sure it looks nice and fresh. Not all grey and sad, you know?
- 2 cups (475ml) Milk. Full fat works best for soaking.
- 1/4 cup (30g) All-Purpose Flour. For dredging. Get that lovely crispy outside. Season it with:
- 1/2 tsp (3g) Salt
- 1/4 tsp (1g) Black Pepper
- 1/4 tsp (1g) Garlic Powder
- Pinch of Paprika for a bit of colour and warmth.
- 4 tbsp (60ml) Unsalted Butter. Oh my gosh, butter makes everything better, right?
- 2 tbsp (30ml) Vegetable Oil. Or any neutral oil like sunflower.
- 2 Large Yellow Onions, thinly sliced. The more, the merrier, honestly.
- 2 cloves Garlic, minced. Optional. But I reckon it adds a nice kick.
- 2 cups (475ml) Beef Broth. Low sodium is best, so you can control the salt.
- 1 tbsp (15ml) Worcestershire Sauce. For that proper umami depth.
- 1 tbsp (15ml) Balsamic Vinegar. Adds a subtle sweetness.
Seasoning Notes
For this beef liver recipe , the spice combo is classic: salt, pepper, garlic powder, and paprika. Easy peasy. The Worcestershire sauce and balsamic vinegar are the real flavor enhancers.
They add that je ne sais quoi that makes it special. If you don't have Worcestershire sauce, a dash of soy sauce will do in a pinch.
Balsamic? Just leave it out if you haven't got any!
Equipment Needed
- Large Bowl. For soaking that liver and onions tender.
- Large Skillet. Gotta have a good skillet, love.
- Tongs. So you don't burn your fingers.
- Cutting Board.
- Knife.
- Measuring Cups and Spoons.
Honestly, you probably have most of this already! Don't stress too much if you don't have exactly the right thing.
Cooking is all about making do, innit? Some people like to use a cast iron pan.
Grandma's Secret: Golden Liver and Onions with Rich Gravy
Okay, here's the tea on tackling old fashioned liver and onions a dish that divides the nation! But I promise, this recipe is a winner.
We're going for melt-in-your mouth goodness, not shoe leather. This liver and onions recipe is seriously proper comfort food.
Prep Steps: Mise en Place Mania
First things first, let’s get our ducks in a row. Slice 1 lb (450g) beef liver about 1/4 inch (6mm) thick.
Thin is key. This beef liver recipe begins with a milk bath! Soak those slices in 2 cups (475ml) milk for at least 30 minutes.
Trust me, it gets rid of any bitterness. Whilst the liver is soaking, slice 2 large yellow onions thinly, you can also mince 2 cloves of garlic.
Get 1/4 cup (30g) flour ready, seasoned with salt, pepper, garlic powder, and a pinch of paprika. Got all that? Good!
step-by-step: Sizzling to Perfection
Right, let's get cooking. This easy liver and onions recipe only takes a few steps.
- Drain the liver and pat it dry. Dredge in the seasoned flour.
- Sauté the onions in 2 tbsp butter and 1 tbsp oil over medium heat for 15- 20 minutes , until they are golden brown. Add garlic in last minute if you wish. Set aside.
- Add the remaining butter and oil. Crank up the heat. Cook the liver for 2- 3 minutes per side. It should be browned, but still slightly pink inside, otherwise it will be tough.
- Remove the liver, then add 2 cups (475ml) beef broth to the pan. Scrape up all those tasty browned bits from the bottom. Stir in 1 tbsp Worcestershire sauce and 1 tbsp balsamic vinegar.
- Simmer for 5- 7 minutes , until the gravy thickens. Chuck the onions and liver back in. Simmer gently to meld the flavours.
Pro Tips: Elevate Your Liver Game
Honestly, the secret to proper liver and onions tender is not overcooking it! Liver cooks fast, so keep an eye on it.
If you are feeling fancy, a splash of dry sherry in the gravy? Oh my gosh, amazing! Caramelizing onions. The onions needs to be caramelized properly and should be browned.
Recipe Notes: Nailing the Old Fashioned Liver and Onions
Right then, let's chat about some extra bits and bobs for getting your liver and onions recipe spot on! This isn't just throwing stuff in a pan; it's about making something proper tasty.
Honestly, it’s all about the details, innit?
Get That Grub On The Table: Serving Suggestions
Okay, so you've nailed your best liver and onions recipe . Now, how do you plate it up like a pro? Picture this: a generous dollop of creamy mashed potatoes, right? Then, the classic liver and onions , glistening with gravy.
Don't forget a side of vibrant green beans for a bit of colour. And, because we're not animals, a chunk of crusty bread for mopping up all that lush gravy.
Oh my gosh, perfect! Think about a nice glass of red wine or a pint of ale to wash it all down.
Storing Your Leftovers
Don't you worry about leftovers. You can store your grandma's liver and onions recipe in an airtight container in the fridge for up to 3 days.
To reheat, just pop it in a pan on low heat, stirring occasionally. Add a splash of broth if it seems dry.
I wouldn’t recommend freezing it, though. Honestly, it changes the texture. Plus, it's so easy to cook, why bother ?
Tweaking the Recipe: Variations
Want to shake things up a bit? For a gluten-free version, just swap the regular flour for a gluten-free blend when you are dredging your ingredients for that easy liver and onions recipe .
It is really that easy. You can swap out yellow onions for shallots if you prefer a milder flavour.
A Bit About The Goodness: Nutrition Basics
Okay, let's talk about the good stuff. This beef liver recipe is packed with iron, which is great for energy.
Honestly, it’s a powerhouse of nutrients. Just remember everything in moderation, yeah? The liver and onions with gravy adds a bit of fat, but hey, it's all about balance, innit?
So there you have it. A proper liver and onions tender dish that's sure to impress. Give it a go, have a bit of fun.
You'll be saying it's the easy liver and onions recipe you have ever made in no time. Don't be scared!
Frequently Asked Questions
Why do you need to soak the liver in milk when making old fashioned liver and onions?
Soaking liver in milk is a key step! It acts like a bit of magic, helping to tenderize the liver and mellow out any strong or bitter flavours. Think of it as a spa day for your liver, leaving it much more pleasant on the palate and giving you a proper, lovely plate of old fashioned liver and onions.
How do I prevent my old fashioned liver and onions from becoming tough and chewy?
Nobody wants liver that resembles shoe leather! The trick is to not overcook it. Liver is best when it's still slightly pink in the middle. Cook it quickly over medium high heat, just long enough to brown the outside.
Remember, it will continue to cook a little in the gravy, so pull it off the heat while it still has some give.
Can I prepare old fashioned liver and onions ahead of time?
While best served immediately, you can prep certain elements ahead. You can slice the onions and store them in the fridge, and even soak the liver in milk a few hours in advance. The full dish is best enjoyed fresh; however, leftovers can be stored in an airtight container in the fridge for 2-3 days.
Reheat gently on the stovetop, adding a splash of broth if the gravy has thickened too much.
I'm not a huge fan of liver. Are there any variations to the old fashioned liver and onions recipe that might make it more palatable?
Absolutely! Caramelizing the onions is crucial as the sweetness balances the liver's richness. Consider adding a splash of balsamic vinegar or sherry to the gravy for extra depth. You can also use chicken livers, which have a milder flavour, or add a touch of cream to the gravy for a richer, smoother texture.
It's all about finding the flavour balance that works for you!
Is old fashioned liver and onions actually good for you?
Believe it or not, liver is a nutritional powerhouse! It's packed with iron, vitamin A, and B vitamins. However, it's also high in cholesterol, so it's best enjoyed in moderation. Pair it with plenty of vegetables to balance out the richness and ensure you're getting a well rounded meal.
A little bit of what you fancy does you good, as they say!
Grandmas Secret Golden Liver And Onions With Ric
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 18g |
| Fiber | 2g |
