Liver and Onions with Gravy

Name: Liver and Onions with Gravy
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: American
Ingredients: 600 g Beef or calf liver; 250 ml Milk; 2 large Onions; 80 g Flour; 30 g Butter; 1 tbsp Oil; 250 ml Beef stock; 1 tsp Sage; to taste Salt; to taste Black pepper

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A true diner throwback: quickly seared liver, sweet onions and glossy gravy for lovers of deep, iron-rich savoury flavour.

Serves: 4 people

Preparation time: 25 min

Ingredients

Beef or calf liver – 600 g
Milk – 250 ml
Onions – 2 large
Flour – 80 g
Butter – 30 g
Oil – 1 tbsp
Beef stock – 250 ml
Sage – 1 tsp
Salt – to taste
Black pepper – to taste

Method

Soak the liver in milk for 20 to 30 minutes, then pat dry. Cook the onions slowly in butter and oil until soft and caramelised. Dust the liver lightly in flour seasoned with salt, pepper and sage, then sear very briefly on each side. Remove the liver, add stock to the pan to make gravy, then return the onions and serve together.