I don’t cook liver very often, but when I do, I use this amazing recipe! Check out how I make it and let me know what you think.
Beef Liver and Onions
I don’t cook liver very often, but when I do, I use this amazing recipe! Check out how I make it and let me know what you think.
Servings 4 servings
Ingredients
- ¼ cup of flour.
- 1 lb of beef liver.
- ¼-½ cup of butter.
- ½ tsp of salt.
- ⅛ tsp of pepper.
- Oil.
- 1-2 tbsp of fresh minced sage.
- 2 cups of thinly sliced onions.
- ½ cup of beef stock.
- 1 tbsp of minced Italian parsley.
- ¼ cup of dry white wine.
- How to:
Instructions
- In a bag, mix together the flour, salt and pepper then put the liver (sliced into ½ inch strips) in the bag and shake to coat.
- In a skillet, melt 2 to 3 tbsps of butter with a dash of oil and sauté the onions on medium heat.
- Place the onions in a dish and season with sage, salt and pepper.
- In the same skillet, melt 3-4 tbsps of butter and a dash of oil over high heat and stir in the liver. Cook for 5 minutes, stirring constantly.
- Add the onions to the liver, heat through and place in a serving plate.
- Glaze the pan with stock and wine and keep on the heat until you get a thick sauce.
- Pour the glaze over the liver and onions and sprinkle with parsley.
- Bonne Appétit!
- Simple, easy and delicious! I love liver and so does my husband, so I make this recipe with a nice veggie salad aside, it makes the perfect meal!
Tips for the Best Beef Liver and Onions
- Pre-heat & Prep: Always gather all ingredients before cooking beef liver and onions.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.