25
Submitted by Gay Gilmore
"I never thought I liked liver and onions until I learned how to make this in my Cooking Class."
photo by Bonnie G #2 
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
3-4
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ingredients
- 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
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directions
- 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.
Questions & Replies
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Reviews
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This was the best liver and onions recipe I've ever made. I advise doubling the sauce recipe, it is so yummy, you will want more :))
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I HATE LIVER!!! But...this was delicious! The wine sauce was fabulous and mixed with the liver and onions was spectacular.You might want to double the sauce because you'll want extra for your potatoes or pasta. Also, I had fried up the liver in bacon fat instead of the butter and oil. YUM!I may be eating liver just a wee bit more nowadays!! Thanks...
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I just made this. Seriously. I saw the recipe a few days ago, and I bought all the ingredients while I was out this morning. First of all, I hate liver. The only reason I eat it is because it's so healthy for us. I usually eat it breaded and with ketchup and horseradish. Seriously. :-) So I made this exactly as the recipe is written. Except I doubled up on the sauce, as a poster recommended. I also made mashed potatoes. This recipe is GREAT. I recommend it to everyone. (I used an inexpensive chardonnay for the white wine. I also buy organic liver.)
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The sauce is what makes this dish. To make the sauce a little more liquid in order to add the liver as a compliment to a dish instead of the main course you can increase the amount of beef stock by 50% while keeping everything else constant.
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Four stars because sauce took forever to make. Should say something about that in the description. That being said, it was delicious! Made a double batch, meat and sauce and family loved it. Saving it to My Cookbook!
see 18 more reviews
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Tweaks
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This was absolutely amazing!! I haven’t eaten liver since I was a kid and hated it. This recipe has changed my opinion. I only cooked it because my husband likes it. Not only did I cook it, but I also ate and enjoyed it.
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I HATE LIVER!!! But...this was delicious! The wine sauce was fabulous and mixed with the liver and onions was spectacular.You might want to double the sauce because you'll want extra for your potatoes or pasta. Also, I had fried up the liver in bacon fat instead of the butter and oil. YUM!I may be eating liver just a wee bit more nowadays!! Thanks...
RECIPE SUBMITTED BY
Seattle, WA
I'm really just learning how to cook, but I hope that my skills at eating will really guide me in this endeavor. ;-) I think that sharing recipes on the internet is better than any cookbook. Of course, I founded Recipezaar, so I might be a little biased.
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