Livers and Onion in Gravy with Crusty Bread
Rich and savoury, and a very affordable option, these livers and onions are delicious served on a warm-out-of-the-oven crusty bread.
- 500g Ox Liver
- 1 cup Milk
- 2 large Onions
- 250ml Beef Stock
- Salt and Pepper
- Sage (optional)
- Wash and pat dry the liver and put in a bowl, cover with milk and rest for at least one hour.
- Slice Onions into rings and pan fry in butter until golden (do not burn); put in a plate and set aside
- Drain liver and slice into strips, dredge in seasoned flour and, with a bit of extra butter melted into the onion pan, fry livers for a few minutes on each side; be careful not to overcook the liver.
- Add onions on top of cooked liver and add cup of stock and boil down for a few minutes.
- Serve with crusty bread
Notes: To add a bit of extra flavour, add chopped fresh sage to the onions when frying. The livers should still be slightly pink in the center when you add the stock as they will quickly finish cooking in the gravy.
I’ve never been squeamish with offal cuts, and actually enjoy chicken livers, lamb kidneys and ox liver too.
Recently, with my focus on more vegetarian meals, I’ve been told by my homeopath, especially since I’ve already got low iron levels, to include more liver into my diet. This was an easy one to follow and the quick, easy and very affordable liver and onions has become a regular on our menu.