Soul-Warming Smothered Liver and Onions
There’s something nostalgic and deeply comforting about a plate of smothered liver and onions. For many people, this dish evokes memories of family dinners, especially in Southern kitchens where the aroma of caramelized onions, sizzling cast iron, and slow-cooked gravy signals that love is being served.
While liver can be polarizing, when cooked properly, it is tender, flavorful, and packed with nutrients, particularly rich in iron and B vitamins. Combined with golden brown onions and savory pan gravy, it creates a hearty dish that nourishes both body and spirit.
The key to making liver shine lies in its preparation. A quick soak in milk helps to mellow its strong flavor, while a good sear followed by slow simmering keeps it tender. Serve this dish over creamy mashed potatoes, rice, or even grits for a satisfying, classic meal that never goes out of style.
Ready to give it a try? Scroll down for the full recipe card.
Ingredients:
- 1 ½ lbs beef liver, sliced
- 1 cup whole milk or buttermilk (for soaking)
- 2 large yellow onions, thinly sliced
- ½- 1 cup all-purpose flour (for dredging)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp seasoned salt
- Salt and pepper, to taste
- 3–4 tbsp oil (vegetable or olive)
- 2 tbsp butter
- 2 cups beef broth
Instructions:
Soak the Liver:
Place liver slices in a bowl and cover with milk. Let soak for 30–60 minutes to reduce bitterness. Drain and pat dry.Prep Seasoned Flour:
In a shallow dish, mix flour with garlic powder, onion powder, paprika, salt, and pepper.Dredge the Liver:
Lightly coat each slice of liver in the seasoned flour. Shake off excess.Sear the Liver:
Heat 2 tbsp oil in a skillet over medium-high heat. Sear liver for 1–2 minutes per side until lightly browned but not fully cooked through. Remove and set aside.Cook the Onions:
In the same skillet, add remaining oil and butter. Add sliced onions and cook over medium heat until golden and softened, about 8–10 minutes.Make the Gravy:
Sprinkle about 1 tbsp of the leftover seasoned flour into the pan with onions. Stir for 1 minute. Gradually pour in beef broth while stirring to avoid lumps.Smother the Liver:
Return liver to the pan, nestling it into the onions and gravy. Cover and simmer on low for 10– 15 minutes, until the liver is cooked through and tender. If you prefer a thicker gravy, stir in cornstarch slurry during the last 5 minutes.Serve:
Plate the liver and onions over mashed potatoes, rice, or grits—spoon gravy generously over the top.
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