🧄 Ingredients
- 1 lb beef liver (calf liver preferred for milder flavor)
- 2 large onions, thinly sliced
- ½ cup flour
- ¼ cup bacon grease or vegetable oil
- 1 tsp seasoned salt
- ¼ tsp black pepper
- 3 cups buttermilk (for soaking, optional but recommended)
For the Gravy (optional):
- ¼ cup butter
- ¼ cup flour
- 2½ cups beef broth
- ½ tsp onion powder
- Salt and pepper to taste
🍳 Instructions
- Soak the Liver (Optional but Recommended):
- Rinse liver slices and soak in buttermilk for 8 hours or overnight. This mellows the flavor and tenderizes the meat.
- Prep the Onions:
- Sauté sliced onions in a skillet over medium heat until soft and caramelized. Remove and set aside.
- Dredge and Fry the Liver:
- Mix flour, seasoned salt, and black pepper.
- Dredge liver slices in the flour mixture.
- Heat bacon grease or oil in the skillet and fry liver slices until golden brown on both sides (about 3–4 minutes per side).
- Make the Gravy (Optional):
- Melt butter in the skillet, whisk in flour to form a roux.
- Slowly add beef broth and onion powder, whisking until thickened.
- Return liver and onions to the skillet and simmer in the gravy until heated through.
- Serve:
- Plate with mashed potatoes, rice, or green beans for a full Southern comfort meal.
📝 Tips
- Liver is done when slightly pink in the center with browned edges—don’t overcook or it gets tough.
- You can skip the gravy and serve it dry with sautéed onions for a simpler version.
