- 1 lb. sliced beef liver
- 1 medium yellow onion, sliced
- 1 cup white flour
- 1 tbsp seasoning salt
- 2 tablespoons of butter
- 2 teaspoons kitchen bouquet
- 2 1/2 cups water
- salt and pepper
- oil for frying
Place the flour and seasoning salt in a bowl and whisk to mix.
Preheat a large skillet on medium-high meat. Add enough oil to cover the bottom of the skillet.
Dredge the beef liver in the seasoned flour mixture and brown on each side for one minute. Remove the liver and all but 1 tbsp of oil from the skillet.
Reduce the heat to medium and melt the butter in the skillet. Add 3 tablespoons of the flour mixture to the skillet and stir with a fork. Cook on medium heat for 2-3 minutes, stirring frequently.
Whisk in the water until smooth and simmer on low for 2-3 minutes, stirring frequently. Pour the gravy into a medium-size or large pan and add the kitchen bouquet and onions, stir well. Cover and simmer on low for 20 minutes.
Put the liver back into the pot and spoon gravy over the liver. Simmer on low for 10-15 minutes.
Make sure the gravy is the right consistency before adding the liver. If it’s too thin, let it reduce some by removing the lid. If it’s too thick, add a little more water.