Liver and Onions with Gravy

Rinse the liver to remove blood.

Soak the liver in milk for a couple of hours to reduce the gamey taste.

Drain the milk from the liver and rinse it a couple of times.

Season the liver with pepper and meat tenderizer.

In a bowl, mix flour with garlic powder, all-purpose greek seasoning, and pepper.

Add a couple of tablespoons of vegetable oil to a skillet to coat the bottom and heat it up.

Coat the liver in the seasoned flour.

Fry the liver in the skillet on medium-high heat for about 4-5 minutes on each side until browned.

Remove the liver from the skillet and pour off some grease, leaving about 3 tablespoons.

Cut up the 2 onions and add them to the skillet with the remaining grease, seasoning with salt and pepper.

Cook the onions until they soften up.

Add about 3 tablespoons of flour to the onions and cook them together to remove the flour taste.

Gradually add water to the onion and flour mixture until the desired gravy consistency is reached, aiming for a beige color.

Return the liver to the skillet and let it simmer in the gravy with the heat turned down and covered for about 10-15 minutes.

Plate the liver and onions and serve.

Equipment Needed

Spice Level: