Best Quick And Easy Recipes

Beef Liver and Onions

Beef Liver and Onions

Easy, peasy, and yummy! This beef liver and onions tastes so good, the butter softens the liver even more. Give it a try, and let me know what you think.

Reviews about the recipe:

Tonight’s liver & onions entree was the best I’ve ever eaten in my lifetime. The liver was very tender and mild flavored.

Perhaps contributing to the tenderness was the fact I did soak the liver in milk first for about four hours. Also, it seemed one teaspoon sugar was adequate because I used sweet Spanish onion, sliced rather than diced.

I don’t know about you, but I love beef liver. My two favorite recipes for beef liver are barbecue and sauté with onions! Check this out.


1⁄4 cup flour

1⁄2 teaspoon salt

1⁄8 teaspoon pepper

1 lb beef liver

1⁄4-1⁄2 cup butter

oil, to taste

2 cups thinly sliced onions

1 -2 tablespoon fresh sage, minced

1⁄2 cup beef stock

1⁄4 cup dry white wine

1 tablespoon minced Italian parsley


In a bag, mix together the flour, salt, and pepper.

Cut the liver into ½ inch strips and shake in the bag to coat.

In a skillet, heat 2-3 tbsps of butter and a dash of oil and sauté the onions on medium-high.

Once tender and glossy, place the onions in a dish and sprinkle with sage, salt, and pepper.

Over high heat, add 3-4 tbsps of butter and a dash of oil to the skillet.

Cook the liver for 5 minutes or so until browned.

Once cooked, return the onions to the skillet and heat together.

Transfer the liver and onions to a plate. Use stock and wine to deglaze the pan and reduce the liquid until you get a thick sauce.

Pour over the liver and onions and sprinkle with parsley and serve.


Save it for later in Pinterest:

Like it? Share it!

Leave a Reply

Your email address will not be published. Required fields are marked *