A delightful twist on a classic dish, this recipe combines tender beef liver with a rich and creamy onion gravy for a comforting meal.
Heat the oil in a large frying pan over medium heat until it shimmers.
Ensure the oil is hot enough to sear the liver quickly, locking in its juices.
In a mixing bowl, combine the flour, salt, garlic powder, and pepper.
Mix thoroughly to ensure an even coating for the liver.
Dredge the liver slices in the flour mixture, shaking off any excess.
Coating the liver helps create a flavorful crust when cooked.
Place the coated liver slices in the hot pan and cook until browned on both sides, about 3 minutes per side. Remove and set aside.
Avoid overcrowding the pan to ensure even cooking.
Add the sliced onions to the pan and sauté until softened and translucent.
Stir frequently to prevent the onions from burning.
Whisk the remaining flour mixture with the milk until smooth.
Ensure there are no lumps for a smooth gravy.
Pour the milk mixture into the pan with the onions, stirring constantly until it thickens.
Adjust the consistency by adding more milk if needed.
Return the liver to the pan, cover, and simmer on low heat for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Serve the liver and gravy hot, garnished with fresh parsley if desired.
Pair with your favorite sides for a complete meal.
