Best Ever Brown Gravy (shown with fried livers)
Best Ever Brown Gravy (shown with fried livers)

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, best ever brown gravy (shown with fried livers). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Best Ever Brown Gravy (shown with fried livers) is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Best Ever Brown Gravy (shown with fried livers) is something which I have loved my entire life. They’re nice and they look wonderful.

Great recipe for Best Ever Brown Gravy (shown with fried livers).. I have loved cooking ever since I was a kid. If you like lighter or darker just keep an eye on color you prefer before proceeding to next step. Add the liver to the flour bowl, cover the bowl and shake til coated, shake off and lay them in the frying pan.

To begin with this recipe, we have to first prepare a few ingredients. You can cook best ever brown gravy (shown with fried livers) using 5 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Best Ever Brown Gravy (shown with fried livers):
  1. Take 3 tbsp butter
  2. Take 5 tbsp all-purpose flour
  3. Get 1 piece chicken bouillon cube
  4. Take 1 piece beef bouillon cube
  5. Take 2 1/4 cup boiling water

Fried Liver and Gravy by: Anonymous Clean liver, season liver, then batter with flour. Fry liver in a little oil. To make gravy, add chopped onions and flour to drippings left over from frying. Brown gravy then add a little water if gravy is too thick – just enough to thin out your gravy.

Instructions to make Best Ever Brown Gravy (shown with fried livers):
  1. Dissolve the beef and chicken cubes in boiling water.
  2. Heat saucepan and melt butter.
  3. On medium low heat slowly add 2 tablespoons flour and whisk until smooth.
  4. Cook 7-8 minutes or until medium brown in color. If you like lighter or darker just keep an eye on color you prefer before proceeding to next step.
  5. Add remaining flour and whisk.
  6. Slowly add the chicken and beef broth mixture. Whisk
  7. Turn heat to medium and bring to a boil. Whisking constantly.
  8. Cook 5 minutes more or until thick as you prefer.
  9. This is also good on meats, potatoes, with onions and mushrooms added also.

To make gravy, add chopped onions and flour to drippings left over from frying. Brown gravy then add a little water if gravy is too thick – just enough to thin out your gravy. When livers are almost cooked add chopped onion and mushrooms. Heat oil in heavy skillet, in the meantime, season and coat livers with egg then dip in flour. Add chopped onions to oil and sauté til tender.

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