Hey Y’all! Today, we’re in the kitchen to whip up a dish that takes me right back to the comfort of grandma’s kitchen – a tender old fashioned beef liver and onions with gravy recipe.

Liver and onions was one of my mother and her brother’s favorite meals that my grandmother would prepare for them growing up. As much as mother loves the beef liver and onions, she never prepared it for us growing up. We grew up having chicken livers, which are still my favorite, but I like the beef liver too.

Now, I know some folks might shy away from liver, but when it’s cooked just right, it is a delicious meal worthy of a spot in your favorite recipe collection.

We’ll sauté those onions until they’re sweet and golden, then cover that liver in a rich, savory gravy. It makes my mouth water just thinking about it.

Trust me, y’all, this Southern classic is as down-home as it gets. So grab your skillet, and let’s get to head into the kitchen to cook up some tender and delicious beef liver, onions, and gravy!

Table of Contents

What is Beef Liver?

A blue and white place with a bed of mashed potatoes topped with liver, onions and gravy then garnished with parsley

Beef liver is one of the organ meats of the cow. Liver might be considered an acquired taste, but with this delicious recipe I am sure you will enjoy it.

You might be asking yourself, “Julia, why do people want to eat organ meats”? Honey, the organ meats have always been a prize for their high nutritional powerhouse. Liver is one of the most nutrient-dense foods that you can eat. For me personally, I like that it is rich in iron, because I am naturally anemic and it is good for me.

Living in modern times, we don’t see the importance perhaps of generations before us. There was a no waste policy in days past. If an animal was harvested, then you better believe they made use of every part of it. So practicality and nutrition are the main reasons liver has been a staple for many.

Tips for Cooking Beef Liver

Steps to prepare beef liver before cooking: Many people soak liver in milk or buttermilk for an hour or two before cooking to reduce its strong, metallic flavor. Calf liver, it is much more mild in flavor and you don’t really need to bother soaking it. You will also want to be gentle when handling the raw liver as it can tear very easily.
What is the best way to keep liver tender and not tough? Simple answer is do not over cook it. Liver can easily become tough if overcooked. Liver only takes a few quick minutes to cook so it is tender and juicy.
How should liver be stored before cooking? Liver should be kept frozen and thawed in the refrigerator overnight the day before cooking. Our local grocery stores sell the calf liver that I prefer packaged in the freezer section of the store. I like that each slice is individually packaged also, if you don’t need to cook all of it at once.

Step-by-Step Recipe: Beef Liver with Onions and Gravy

wooden butting board with the ingredients needed for preparing calf liver

To prepare the liver and onions recipe with gravy you’ll need: cooking oil, calf liver (or regular beef liver), all purpose flour, kosher salt, black pepper, onion powder, garlic powder, paprika, a large onion that has been sliced.

Don’t worry, y’all, this is all in the recipe card that you can print, or work from your phone, below.

For the gravy portion, you’ll need: a couple tablespoons of the flour reserved that was used for dredging the liver, some cold water, and a little bit of milk. The milk is optional, but I like to add a little bit.

seasoned flour and slice of beef liver being dredged for cooking

Tender Old Fashioned Beef Liver and Onions with Gravy Recipe

Okay, friends, let’s put this Southern style liver and onions with gravy together! Start by preheating a large skillet over medium heat. Once the skillet is hot add your cooking oil. I prefer peanut oil for frying, but feel free to use whatever you like best. A flavorless oil is preferred, unlike olive oil for this type of recipe.

The next step is to dredge the liver pieces in the seasoned flour that has been combined in a shallow dish. The delicate liver will become a bit more structured once it is coated in flour. Personally, I find this to be the best way to cut the liver slices in half. Trying to do so before dredging, they tend to not hold up as well.

Transfer the liver pieces to the skillet in the hot oil, once the oil has reached 350 degrees Fahrenheit.

Beef Liver Recipe

Remember that cooking beef liver does not take long. Brown it on each side, which will take around three minutes per side. Do not over-cook your liver.

Next, transfer the cooked liver pieces to a plate, or sheet pan, that is lined with paper towels to remove excess grease. Set it aside while we work on the onions and gravy.

Add the sliced yellow onions to the skillet. The caramelized onions are so delicious with the gravy and liver.

Sauté the onions and as they release their water, be sure to scrape the bits off of the bottom of the pan. Those tasty bits add flavor to the gravy.

adding flour to cooked onions to prepare a gravy

The next step is preparing the gravy. Add a couple of tablespoons of the reserved seasoned flour to the pan with the onions.

Using your spatula, stir the flour mixture into the onions and pan drippings.

cooking flour to take raw edge off for gravy

Next, cook the onions and flour a few minutes to take the raw edge off of the flour.

combining water and milk to flour and onions

Then, add the water and milk mixture to the pan and stir to combine with the onions.

cooked liver pieces nestled in rich gravy simmering

Finally, transfer the liver pieces back to the pan and nestle them down into the gravy. The gravy will not be thick at first when adding the meat back to the pan, but will thicken up as it simmers.

Once the gravy is bubbly, Reduce the heat to a low heat setting and allow the fried beef liver with onion gravy to simmer for a few minutes until the gravy has thickened.

How long does cooked beef liver last in the fridge?

Store the liver and onions submerged in gravy, which will keep the liver moist, in an airtight container in the refrigerator for three to four days. The liver can be reheated on low on the stove top or reheated in the microwave.

What to serve with Beef Liver and Onions?

Beef liver pairs well with a variety of sides that complement its rich, savory flavor. Here are some classic and delicious options to serve with beef liver:

Mashed Potatoes – creamy mashed potatoes are my favorite side to enjoy with liver.
Cooked White Rice
Green Beans
Buttermilk Biscuits or Cornbread
Savory Cooked Greens

Although a given, the onion gravy is also a must for this tasty meal.

Printable Recipe Card

Below you will find all of the detailed instructions and ingredients that you will need in the printable recipe card, or save it to your favorite online recipe collection.

Tender Old Fashioned Beef Liver and Onions with Gravy Recipe

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Tender Old Fashioned Beef Liver and Onions with Gravy Recipe

Tender Beef Liver with Onions and Gravy – This old-fashioned Southern recipe is packed with flavor and comfort. The seasoned flour calf's liver are seared to perfection, and smothered in a rich gravy with caramelized onions, this dish is both hearty and nostalgic. Perfect when served with mashed potatoes, rice, or roasted veggies, it’s a simple yet satisfying meal that brings a touch of homestyle cooking to your table. Whether you’re a liver lover or giving it a try for the first time, this recipe is sure to impress! You'll see why it is one of mama's all time favorite meals.

Prep Time5

Cook Time30

Total Time35

Servings: pound

Calories: 681kcal

Author: Julia Jordan

Ingredients

⅓ cup Cooking Oil
1 pound Calf Beef Liver thawed
1½ cup All Purpose Flour
1½ teaspoon Kosher Salt
1 teaspoon Black Pepper
1 teaspoon Onion Powder
¼ teaspoon Garlic Powder
½ teaspoon Paprika
1 Large Onion peeled and sliced

For the Gravy

2 tablespoons of Seasoned Flour reserved from dredging the liver meat
1½ cup Water
½ cup Milk optional, can use all water instead

Instructions

Preheat a large skillet over medium heat; add cooking oil and heat to 350°F.
In a shallow dish, mix the flour, salt, pepper, onion powder, garlic powder, and paprika. Dredge the liver slices in the seasoned flour, shaking off excess. If you wish to cut the liver slices in half, do so while in flour mixture as it is easier to handle without tearing the meat. Place the dredged liver slices into the skillet. Reserve a couple tablespoons of the seasoned flour for gravy and discard the rest.
Sear the liver slices for 3-4 minutes per side until browned (overcooking can make liver tough). Remove from the pan and set aside on a paper towel lined sheet pan to remove excess grease.
Next, add the onions and cook until softened or caramelized (about 5 minutes), stirring occasionally. Be sure to scrape the tasty bits from the bottom of the skillet.
Next, add 2 tablespoons of the reserved seasoned flour to the pan with the onions and stir to incorporate with the onions and pan drippings. Allow the mixture to cook 2-3 minutes.
Next, add the water and milk to the pan and stir to combine with the onion and flour mixture. The gravy will not be thick at this time.
Return the liver to the skillet and reduce the heat to medium low and simmer 20 minutes until the gravy is thickened. Taste the gravy and adjust seasonings, if necessary.
Serve liver, onions, and gravy hot with your favorite sides.

Notes

If using Beef Liver instead of calf: Place sliced beef liver in a bowl and cover with milk or buttermilk. Soak for 1-2 hours to reduce the metallic taste. After soaking, rinse and pat dry with paper towels. Soaking is not necessary if using milder beef calf liver and you can skip this step.

For more tips and ideas see the full post for tips cooking beef liver, as well as serving suggestions.

Gravy: I didn't add extra seasonings to the gravy since we used some of the seasoned flour from dredging. Tastes may vary, so add seasoning to your gravy if desired to suit your tastes.

Nutrition

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Tender Old Fashioned Beef Liver with Onions and Gravy

Well, y’all, there you have it! A plate of tender beef liver, onions, and gravy, served with all the perfect fixin’s to make this meal feel like a warm Southern hug, just the way my beloved grandmother used to make.

Whether you’re a longtime fan or just giving liver a try, I hope this dish brings a little comfort and nostalgia to your table. Now, go ahead and dig in, and don’t forget to savor every bite.

Before you go rushing off, be sure to subscribe to my email, which you can do below if you missed it up above. You’ll get emails with the latest recipes and news here on the blog, so you never miss a thing.

Until next time, y’all—keep it simple, keep it Southern, and keep it delicious!

Julia - author and publisher of Julia's Simply Southern Food Blog Recipes

About Julia

Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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