Best Saucy Liver Savoury Recipes

SAVORY LIVER AND ONIONS SMOTHERED IN GRAVY

Steps:

• Melt ButterWhen making this recipe I do like using an electric skillet. Set skillet temperature at 200 degrees Fahrenheit and melt butter.
• Add OnionsSlice onions 1/4 inch thick and place onions on top of butter.
• Add LiverRemove liver from packaging and place sliced livers on top of onions.
• SeasonSeason with salt and pepper. I kinda go heavy with the pepper (see photo below). Increase skillet temperature to 350 degrees Fahrenheit and cover skillet. Cook liver and onions for about 7 minutes.
• Cook/SimmerRemove skillet lid and turn livers over and season with salt and pepper. Return lid and turn temperature down to 300 degrees Fahrenheit and continue cooking for about 30 minutes.
• GravyI make the gravy in 2 batches (I don't know why, I just do). Place 1 cup milk with 1/4 cup all-purpose flour in a large glass and whisk to combine until smooth. Add this mixture to the skillet.Make another batch of milk and flour whisking together until smooth and add to the skillet.At this time I slide the livers and onions to one side of the pan while stirring the gravy in the skillet and then slide them back over.If the gravy is too thick feel free to add more milk to get the consistency desired. Turn heat down and simmer. During this time make your side dishes like the mashed potatoes and spinach.
• Serve & Enjoy!

SAUCY LIVER SAVOURY

Steps:

• Cut the liver into 1in (2.5cm) strips, and soak the pig's liver in cold milk for 30-60 minutes, if possible. Lamb's liver need not be soaked. Peel and slice the onion. Peel and chop the fresh garlic. Remove the liver from the milk, but reserve the milk to use in the sauce.
• Heat the butter and oil in a frying pan over a moderate heat, and fry the onion for 2-3 minutes, stirring occasionally, until just soft. Add the liver pieces, fry gently, turning frequently to brown on all sides (3-5 minutes). Stir in the flour, garlic, tomato puree, herbs, salt and pepper. Remove from the heat. Dissolve the stock cube in the hot water. Gradually mix in the stock and milk, return to the heat and stir continuously until the sauce thickens. Lower the heat, cover the pan, and leave to simmer for 10 minutes until the liver is tender.