How To Make Liver Rice And Gravy

liver

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast is leaner, while ground beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats, while margarine is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and using bouillon cubes with water is cost-effective.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can be a cheaper thickening agent.

Heat 1/2 cup vegetable oil in a skillet over medium heat.

Add chopped onions to the skillet and cook until softened.

Once the onions are cooking, add the beef liver on top of the onions and let it fry.

Fry the liver until browned, about 10 minutes, flipping occasionally.

Remove excess grease from the skillet, leaving some for gravy.

Sprinkle about 6 tablespoons of flour into the skillet to make the gravy.

Add seasoned salt to the flour in the skillet.

Add 4 tablespoons of margarine to the skillet and let it melt with the flour and grease.

Stir the mixture to combine and cook until it darkens, about 2-3 minutes.

Gradually add 1 cup of water to the skillet, stirring to combine and thicken the gravy.

If the gravy is too thick, add more water until desired consistency is reached.

Serve the liver and gravy over cooked rice.

Cooking Techniques

Equipment Needed

Spice Level: