This is the only way that I like to eat liver. The gravy seems to take away that strong "liver taste". My husband is all smiles when I cook him this. I serve it with mashed potatoes, corn, and biscuits or cornbread...a real belly-filler, but very good for you.
06Brown the liver in the oil on both sides, remove them from the pan and set aside.
07Turn down the heat to low and toss in the onions and saute til clear.
08Remove pan from heat.
09Whip together milk and remaining flour until smooth.
10Return the pan to the burner and turn on medium-low.
11Add the flour/milk mixture (white sauce) to the pan of onions, stir constantly, until the gravy bubbles.
12Let simmer for 2 minutes.
13(NOTE: I keep the milk beside the stove JUST IN CASE the gravy seems too thick) Turn to low, add the liver, cover and simmer for another 10-15 minute.
14,or until you see no more blood from the steaks.