Hearty Braised Liver and Onions in Rich Gravy

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Ingredients

For the Liver

  • 700g beef liver (you can also use lamb liver)
  • 1 cup milk (for soaking)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder

For the Gravy

  • 2 large onions, thinly sliced
  • 3 tablespoons vegetable oil or butter
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth (or stock)
  • 1 tablespoon soy sauce (optional, for depth)
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon black pepper
  • Salt to taste

Preparation Step-by-Step

Step 1: Prepare the Liver

Start by cleaning the liver thoroughly. Remove any visible membranes or tough connective tissues. Slice the liver into bite-sized cubes, similar to what you see in the image.

Place the liver pieces in a bowl and cover them with milk. Let them soak for at least 30 minutes (up to 1 hour). This step is very important—it reduces the strong, metallic taste of liver and makes it more tender.

After soaking, drain the milk and pat the liver dry using paper towels.

Step 2: Season and Lightly Coat

In a bowl, mix flour, salt, black pepper, paprika, and garlic powder. Toss the liver pieces in this mixture until lightly coated. This will help create a nice outer texture and also thicken the sauce later.

Step 3: Sear the Liver

Heat 1–2 tablespoons of oil in a large pan over medium-high heat.

Add the liver pieces in batches (don’t overcrowd the pan). Sear them for about 1–2 minutes per side. You are not cooking them fully at this stage—just browning the outside.

Remove the liver from the pan and set aside.

Step 4: Cook the Onions

In the same pan, add a bit more oil or butter if needed.

Add the sliced onions and cook over medium heat. Stir occasionally and let them soften slowly. This should take about 10–15 minutes.

You want the onions to become soft, slightly caramelized, and golden—not burnt.

Add the minced garlic and cook for another 1–2 minutes until fragrant.

Step 5: Build the Flavor Base

Add the tomato paste to the onions and stir well. Let it cook for about 2 minutes to deepen its flavor.

Now pour in the beef broth slowly while stirring to deglaze the pan (scraping up all the browned bits from the bottom).

Add:

  • Soy sauce (optional)
  • Worcestershire sauce (optional)
  • Thyme
  • Bay leaf
  • Black pepper

Mix everything well.

Step 6: Simmer the Liver

Return the seared liver pieces to the pan.

Reduce the heat to low, cover partially, and let everything simmer gently for about 20–25 minutes.

During this time:

  • The liver will finish cooking and become tender
  • The gravy will thicken naturally
  • The flavors will blend beautifully

Stir occasionally and adjust salt if needed.

Step 7: Final Texture and Taste

If the sauce is too thick, add a bit more broth or water.

If it’s too thin, let it simmer uncovered for a few extra minutes.

Taste the sauce:

  • Adjust salt and pepper
  • Add a splash of lemon juice if you want a slight brightness (optional)

Remove the bay leaf before serving.

Serving Suggestions

This dish is best served hot. You can pair it with:

  • Mashed potatoes (perfect for soaking up the gravy)
  • Steamed rice
  • Fresh bread
  • Buttered noodles

For a balanced plate, add a side of simple vegetables like green beans or carrots.

Tips for Best Results

1. Don’t Overcook the Liver

Overcooked liver becomes tough and grainy. Keep the simmer gentle and don’t exceed the cooking time too much.

2. Soaking is Essential

Milk soaking significantly improves flavor and texture—don’t skip it.

3. Use Fresh Liver

Fresh liver has a smoother texture and milder taste compared to frozen.

4. Control the Heat

Cook onions slowly to develop sweetness. High heat will burn them instead of caramelizing.

5. Customize the Flavor

You can:

  • Add chili flakes for heat
  • Use smoked paprika for depth
  • Add mushrooms for extra richness

Storage and Reheating

  • Store leftovers in an airtight container in the refrigerator for up to 3 days
  • Reheat gently on the stove over low heat
  • Add a splash of water or broth when reheating to loosen the sauce

Freezing is possible, but the texture of liver may slightly change.

Nutritional Benefits

Liver is one of the most nutrient-dense foods available. It is rich in:

  • Iron (great for energy and blood health)
  • Vitamin A
  • Vitamin B12
  • Protein

This makes the dish not only delicious but also very nourishing.

Final Thoughts

This braised liver and onion gravy dish is all about deep, comforting flavors. The tender liver pieces absorb the rich sauce, while the onions add natural sweetness that balances everything perfectly.

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