Make The Best LIVER AND Onion | Easy Recipe #Liver and onions recipe

Heat a little oil in a skillet for shallow frying the liver.

Season the beef liver with your choice of seasoning on all sides.

Season the flour with the same seasoning used for the liver.

Coat the seasoned liver in the seasoned flour, ensuring each side is well-coated.

Add a little flour to the hot oil; if it sizzles, the oil is ready.

Carefully lay the liver in the skillet away from you to prevent splatter, avoiding overcrowding the pan.

Cook the liver for about 2 minutes on one side, then flip it and cook for another 2 minutes on the other side.

Remove the cooked liver from the pan, leaving the pan drippings.

Remove excess oil from the pan, keeping the drippings for the gravy.

Add seasoned flour to the pan drippings and mix well, cooking until the flour changes color and smooths out lumps.

Slowly add chicken broth to the flour mixture, stirring continuously until it thickens.

Add 2 cloves of minced garlic and 1 sliced onion to the gravy and season to taste.

Press the cooked liver into the gravy, then reduce the heat to medium-low and let it simmer for about 30 minutes.

Equipment Needed

Spice Level:

Dietary