Beef Liver With Onions


  • 1/4 cup of flour
  • 1 lb beef liver, cut into pieces about half an inch thick
  • 1/4-1/2 cup of butter
  • 1/2 tsp of salt
  • 1/8 tsp of pepper
  • Oil, as needed
  • 1-2 tbsp of fresh minced sage
  • 2 cups of thinly sliced onions
  • 1/2 cup of beef stock
  • 1 tbsp of minced Italian parsley
  • 1/4 cup of dry white wine


  1. Combine the flour, salt, and pepper in a bag. Add the liver to the bag and shake until the pieces are coated. This helps to mellow the taste of the liver.
  2. Heat about 3 tablespoons of butter and a little oil in a skillet over medium-high heat. Sauté the onions until tender and glossy. Transfer the onions to a dish and season with salt and pepper.
  3. Add about 4 tablespoons of butter and a dash of oil to the skillet. Add the liver and cook for about 5 minutes until browned.
  4. Once the liver is cooked, return the onions to the skillet and heat together.
  5. Transfer the liver and onions to a plate. Deglaze the skillet with the beef stock and wine, reducing the liquid until it forms a thick sauce.
  6. Serve the liver and onions topped with the sauce and garnished with minced sage and parsley.

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