Kathryn'S Liver And Onion Gravy
Kathryn's Liver and Onion Gravy features tender beef liver cooked with sweet onions and a savory gravy, perfect for hearty, comforting meals that appeal to meat lovers.
Ingredients
Instructions
- Salt, pepper, and flour the liver, then brown in oil on both sides.
- Set the browned liver aside.
- Cook sliced onion in the same oil until tender.
- Set the cooked onion aside.
- Brown the self-rising flour in the same oil.
- Gradually add hot water, one cup at a time, stirring until desired gravy consistency is reached.
- Return the liver and onions to the gravy.
- Cook for about 20 minutes, adding more water and seasoning as needed.
Tips & Substitutions
For a richer flavor, consider marinating the liver in milk for an hour before cooking to help tenderize it. If you don't have self-rising flour, you can use all-purpose flour combined with baking powder. If you're sensitive to the strong taste of liver, try using chicken liver instead, which is milder. Always ensure the liver is cooked to a safe temperature, but avoid overcooking to maintain tenderness.
Serving Suggestions
Serve Kathryn's Liver and Onion Gravy over creamy mashed potatoes or buttered noodles for a hearty meal. It pairs beautifully with a side of steamed vegetables or a crisp salad to balance the rich flavors. For a comforting twist, consider serving it alongside a warm loaf of bread to soak up the delicious gravy.
Storage & Reheating
Leftover liver and onion gravy can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if the gravy thickens too much. Avoid microwaving, as it can result in uneven heating and rubbery texture.
Nutrition & Diet Analysis (per serving)
Each serving of Kathryn'S Liver And Onion Gravy contains roughly 1234 calories, with 5g protein, 29g carbohydrates, and 124g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 600mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen liver for this recipe?
Yes, you can use frozen liver, but it's best to thaw it completely in the refrigerator before cooking. This ensures even cooking and helps retain the liver's texture. If you’re short on time, you can also use the microwave to defrost it, but be cautious not to start cooking it in the process.
What type of oil is best for frying the liver?
A neutral oil like canola or vegetable oil works well for frying liver due to its high smoke point and mild flavor. If you prefer a richer taste, you can use olive oil, but be aware that it has a lower smoke point and can burn easily. Always ensure the oil is hot enough before adding the liver to achieve a good sear.
Can I make this recipe ahead of time?
Yes, you can prepare the liver and onion gravy ahead of time. Cook everything as directed, then cool it completely before storing it in an airtight container in the fridge. When ready to serve, simply reheat gently on the stove, adding a little water if necessary to achieve the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).