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There are several resources of info on cooking. Some details is tailored in the direction of experienced cooks as well as not for the ordinary individual. It can be puzzling to wade through every one of the offered details. The good news is, this Liver with onions...and gravy recipe is easy to do and will certainly provide you some great pointers. They will certainly work for anybody, also a newbie.

You need beef liver.
You need large onions.
Prepare root of ginger.
Use garlic.
You need green chillies(optional).
Provide Salt and black pepper.
You need to prepare Spices of your choice.
You need to prepare breadcrumbs.
Provide tblspn tomato paste.
Prepare tblspn corn/wheat flour.

It will make a delicous gravy. Then toss the liver and onions back into the pan, and simmer for a few minutes. Plus onions and the good fats from oils such as olive or coconut have a boat load of wonderful health benefits. Substitute the mashed potatoes and gravy with steamed cauliflower or broccoli for a healthier plate.

Clean the liver and remove the top layer/membrane...to prevent it from being tough...cut into desirable size.
In a bowl, pour 500ml of milk and soak the liver for at least 1hr.
In a wok/pan...add oil.. And let it heat... Add in the chopped onions and crushed garlic and ginger.. Cooking till translucent and garlic sweats.
Add in spices of your choice.. I used curry powder, beef masala and Garam masala and cook for two minutes.
Remove the onions and set aside.
In a separate bowl put the breadcrumbs and spices, I used salt, black pepper and oregano and mix.
Put in the liver into the crumbs ensuring it's well coated....
In a preheated pan, add oil and shallow fry the liver for 4min on each side... And remove from pan and pat dry excess oil if any.
In a sufuria,place some of the oil to fry the liver... About 3tablespoons of oil... Add in the liver and the onions... And green chillies.
Since I didn't have cornstarch, I used 1tablespoon wheat flour+1tablespoon tomato paste in a cup of warm water... Add in the sufuria... Cover and let it cook on low for about 7-10min...one can also use beef/vegetable broth...this creates the thick gravy.
Serve with starch of your choice.. While hot....served with mashed potatoes and guacamole.

I had some fabulous leftover sautéed cabbage with bacon on the side of my liver and onions. The only way to make tasty liver and onions in gravy, chef Bev style! Serve with creamy mash potatoes or home made chips. Serve the liver and bacon with some mash and freshly cooked greens. Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring.

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