Beef Liver and Onions

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You can’t be on the fence with liver, my mother used to say; you either like it or you don’t. Everyone in our family enjoyed it! In general, red pepper complements liver recipes better than black pepper.


  • ¼ cup all-purpose flour
  • 1 lb beef liver, sliced into ½ inch pieces
  • ¼-½ cup butter
  • ½ tsp salt
  • ⅛ tsp black pepper
  • Oil for cooking
  • 1-2 tbsp fresh minced sage
  • 2 cups thinly sliced onions
  • ½ cup beef stock
  • 1 tbsp minced Italian parsley
  • ¼ cup dry white wine


  1. In a plastic bag, combine flour, salt, and pepper. Add liver pieces to the bag and shake to coat evenly.
  2. Heat 3 tablespoons of butter and a bit of oil in a skillet over medium-high heat. Sauté onions until tender and glossy. Remove onions from skillet and sprinkle with a pinch of salt and pepper.
  3. Add another 4 tablespoons of butter and a dash of oil to the skillet. Add coated liver pieces and cook for about 5 minutes until browned.
  4. Return cooked onions to the skillet with the liver. Stir and cook together for a few minutes.
  5. Transfer liver and onions to a serving plate. Deglaze the skillet with beef stock and white wine, reducing the liquid until it thickens into a sauce.
  6. Pour the sauce over the liver and onions on the serving plate. Garnish with minced parsley.
  7. Serve and enjoy your flavorful beef liver and onions dish!

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