Beef Liver and Onions

Beef Liver and Onions


  • 1/4 cup of all-purpose flour.
  • 1 pound of beef liver.
  • 1/4 to 1/2 cup of unsalted butter.
  • 1/2 teaspoon of salt.
  • 1/8 teaspoon of ground black pepper.
  • Cooking oil.
  • 1 to 2 tablespoons of freshly minced sage.
  • 2 cups of thinly sliced onions.
  • 1/2 cup of beef stock.
  • 1 tablespoon of minced Italian parsley.
  • 1/4 cup of dry white wine.


  1. In a bag, combine the flour, salt, and pepper. Place the beef liver (sliced into 1/2-inch strips) into the bag and shake it to coat evenly.
  2. In a skillet, melt 2 to 3 tablespoons of butter with a small amount of cooking oil and sauté the sliced onions over medium heat.
  3. Transfer the sautéed onions to a separate dish and season them with sage, salt, and pepper.
  4. In the same skillet, melt 3 to 4 tablespoons of butter with a dash of cooking oil over high heat, and then add the coated liver. Cook for 5 minutes, stirring continuously.
  5. Combine the sautéed onions with the cooked liver, heat through, and arrange them on a serving plate.
  6. Deglaze the skillet with beef stock and white wine, and continue to cook until the mixture thickens into a rich sauce.
  7. Pour the sauce over the liver and onions, and garnish with minced Italian parsley.

Enjoy your meal!

Leave a Reply

Your email address will not be published.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