Beef Liver and Onions



– 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


– Combine flour, salt and pepper in bag.

– Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside.

– Heat skillet with 2-3 tablespoons of butter and a dash of oil.

– Saute the onions on medium heat until tender and glossy.

– Transfer to side dish and sprinkle with sage, salt and pepper.

– Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.

– Add liver and sear 5 minutes until brown.

– Inside meat should be slightly pink.

– Return onions to pan til heated.

– Remove liver and onions from pan and plate.

– Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.

– Pour over liver and onions, sprinkle with parsley and serve.

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