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.


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