How To Cook Liver And Onions In Gravy In The Oven
Introduction
Liver and onions, a dish with humble origins, has been a staple in many cultures for generations. Its popularity stems from both its affordability and nutritional value. Often served in a rich, savory gravy, it transforms simple ingredients into a satisfying and comforting meal. While traditionally pan-fried, baking “how to cook liver and onions in gravy in the oven” offers a less messy, hands-off approach that yields equally delicious results.
Ingredients
1 pound beef or calf liver, sliced about 1/4 inch thick 2 large yellow onions, thinly sliced 2 tablespoons all-purpose flour 2 tablespoons vegetable oil or olive oil 2 cups beef broth (low sodium preferred) 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste 2 tablespoons butter (optional, for richness) Possible substitutions: Chicken liver can be used in place of beef or calf liver. Adjust cooking time accordingly, as chicken liver cooks faster. Chicken broth can substitute for beef broth for a milder flavor. Arrowroot powder can be used as a gluten-free alternative to all-purpose flour.
Preparation Steps
Begin by preparing the liver. Many find that soaking the liver in milk for about 30 minutes helps to remove any bitterness. After soaking, drain the milk and pat the liver dry with paper towels. This step is crucial for achieving a better texture and flavor. Next, lightly dredge the liver slices in the flour, ensuring each piece is evenly coated. This will help to create a slightly thickened gravy during the cooking process. Season both sides of the floured liver with salt and pepper. Slice the onions thinly and set them aside. This preparation ensures even cooking and optimal flavor infusion.
Cooking Instructions
1. Preheat the oven to 350F (175C). 2. Heat the oil in a large oven-safe skillet (cast iron is ideal) over medium heat. 3. Add the sliced onions to the skillet and cook until softened and lightly browned, about 10-15 minutes. Stir occasionally to prevent burning. 4. Remove the onions from the skillet and set aside. 5. In the same skillet, sear the floured liver slices for about 1-2 minutes per side, just until lightly browned. It’s important not to overcook the liver at this stage, as it will continue to cook in the oven. 6. Return the cooked onions to the skillet, distributing them evenly over the liver. 7. In a separate bowl, whisk together the beef broth, Worcestershire sauce, and dried thyme. 8. Pour the broth mixture over the liver and onions in the skillet. 9. If desired, dot the top with butter for added richness. 10. Cover the skillet tightly with a lid or aluminum foil. 11. Bake in the preheated oven for 30-45 minutes, or until the liver is cooked through and the gravy has thickened. Check the liver’s internal temperature. It should reach 160F (71C) for safe consumption. Actual cooking time may vary depending on the thickness of the liver slices and the oven. 12. Remove from oven and let rest for 5 minutes before serving.
Serving Suggestions
Liver and onions in gravy is traditionally served hot, often accompanied by mashed potatoes or creamy polenta to soak up the rich gravy. Other classic side dishes include green beans, buttered peas, or a simple side salad. For a more substantial meal, consider serving it with crusty bread for dipping. A sprinkle of fresh parsley adds a touch of freshness and visual appeal. The dish pairs well with a glass of red wine or a hearty dark beer.
Tips and Common Mistakes
Don’t overcook the liver: Overcooked liver becomes tough and rubbery. Monitor the internal temperature closely. Soaking the liver is key: This helps remove bitterness. Use low-sodium broth: This allows for better control over the saltiness of the dish. Don’t overcrowd the skillet: Sear the liver in batches to ensure even browning. Thicken the gravy: If the gravy is too thin after baking, you can thicken it by simmering it on the stovetop for a few minutes with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Explore More Cooking Guides
Learning “how to cook liver and onions in gravy in the oven” transforms a potentially daunting ingredient into a flavorful, nourishing, and comforting meal. Its adaptability and cultural significance make it a worthy addition to any home cook’s repertoire. The simplicity of the method allows for variations based on personal preferences. It encourages experimentation with different herbs, spices, and accompaniments. Discover the satisfaction of creating this timeless dish and expand your culinary horizons with more cooking guides at foodrecipestory.com.
