Liver and Onions with a Rich Onion Gravy
- 340g (12 oz) ox or calves' liver, thickly sliced
- seasoned flour
- 1 tablespoon olive oil
- 1 medium onion, halved and sliced
- 1 clove garlic, crushed and chopped
- 1 red chilli, finely sliced with seeds left in (or removed if you're a wimp!)
- 110g (4 oz) mushrooms, sliced
- 450ml (3/4 pint) instant onion gravy (made on the thin side)
- salt and black pepper to taste
Prep:10min › Cook:10min › Ready in:20min
- Take the liver and toss in the seasoned flour until it is coated all over; put to one side.
- Add the oil to a large frying pan and bring up to heat. Add the onions and fry gently until they start to caramelise slightly, add garlic, chilli and mushrooms and fry for about another 5 minutes or until the mushrooms have softened and have started to take on some colour. Remove everything from the pan and put to one side.
- Bring the pan back up to a high heat till just smoking and add the liver, brown the liver quickly on both sides - a minute for each side should be enough - and when done add the onions, garlic, chilli and mushrooms back to the pan. Next add the gravy, this should start to bubble up as soon as it hits the pan. Now turn the heat down to a medium low setting so that the gravy bubbles away gently. Cook for 5 to 10 minutes and then serve.
- Serve with roast potatoes, chips or creamy mashed potatoes and peas. Job done.
The liver should be very tender and soft. A good way to make sure the liver is done is to look at the liver and if there is a pink liquid rising out of it and it's soft when you put a sharp knife in it, then its done. Don't cook it any more! It should have a texture like firm pate.
- 06 Dec 2009
I personally can't stand liver but I made this for my other half and he absolutely loved it- he's still going on about it 20 minutes later!! - 12 Mar 2010
I cooked this tonight and it was my first time cooking liver. I wasn't sure I would like it as I've had liver and found it dry and too overpowering before. But it was excellent! I didn't have any mushrooms so did without and left the chilli seeds out but it was really tasty and the meat was succulent and tender. Great with a rustic skin-on mashed potato. I'll be making this again! Thanks to your dear old Dad. X - 10 Apr 2012