A classic comfort food that has stood the test of time, Beef Liver and Onions is a dish filled with rich flavors and nostalgic charm. Whether you grew up with this recipe or you’re curious about trying something new, this hearty and nutritious meal combines tender beef liver with caramelized onions in a luscious sauce. It’s simple to make yet feels like a special treat. Let’s walk you through this delicious journey!
Ingredients
Here’s everything you’ll need to recreate this timeless dish:
¼ cup of flour – Helps coat the liver and adds a slight crispness when cooked.
1 lb beef liver – The star of the recipe, packed with nutrients.
¼-½ cup of butter – Adds richness and flavor.
½ tsp of salt – Enhances all the natural flavors in the dish.
⅛ tsp of pepper – A gentle touch of spice.
Oil (to taste) – Prevents sticking and helps with sautéing.
1-2 tbsp of fresh minced sage – Brings an earthy, aromatic note.
2 cups of thinly sliced onions – The sweet counterpart to the liver.
½ cup of beef stock – Deepens the flavor of the sauce.
1 tbsp of minced Italian parsley – For a fresh and colorful garnish.
¼ cup of dry white wine – Adds acidity and brightness to the sauce.
Instructions
Let’s break it down step by step for you to follow easily:
Step 1: Prepare the Liver
Combine the flour, salt, and pepper in a resealable bag.
Cut the liver into half-inch thick slices. Place the liver pieces into the bag, seal it, and shake until the slices are evenly coated. This coating helps mellow the liver’s strong flavor and adds texture when cooking.
Step 2: Sauté the Onions
In a large skillet, heat 3 tablespoons of butter with a drizzle of oil over medium-high heat.
Add the sliced onions to the skillet and sauté until they become tender and slightly caramelized, about 7–10 minutes. You’ll know they’re ready when they develop a glossy sheen and a golden hue.
Transfer the onions to a dish and sprinkle them with a pinch of salt and pepper for extra flavor.
Step 3: Cook the Liver
In the same skillet, melt another 4 tablespoons of butter and add a splash of oil.
Place the coated liver slices in the skillet and cook for about 5 minutes, turning occasionally, until the pieces are browned and cooked through.
Step 4: Combine the Liver and Onions
Return the cooked onions to the skillet with the liver, stirring gently to combine. Allow the mixture to heat through for 1–2 minutes so the flavors meld together.
Step 5: Create the Sauce
Transfer the liver and onions to a serving plate.
In the same skillet, pour in the beef stock and white wine. Use a spatula to scrape up the browned bits from the bottom of the pan (this is where the flavor is!).
Let the mixture simmer over medium heat until it reduces and thickens into a rich sauce. This should take about 5 minutes.
Step 6: Serve and Garnish
Pour the sauce over the liver and onions.
Sprinkle the dish with freshly minced parsley for a pop of color and brightness.
Serve warm and enjoy this delicious, classic meal!
Notes
Selecting the Best Liver: Fresh beef liver is key to this dish. Look for pieces with a smooth, shiny surface and avoid those with any off-putting odors.
Dealing with Strong Flavors: If you find liver’s taste a bit strong, soak it in milk for 30 minutes before cooking. This can help tone down the intensity.
Pairing Suggestions: Serve this dish with creamy mashed potatoes, steamed vegetables, or crusty bread to soak up the sauce.
Adjust the Herbs: Don’t have fresh sage on hand? Dried sage works too, though you’ll only need about 1 teaspoon since dried herbs are more concentrated.
Make It Your Own: Feel free to add a splash of Worcestershire sauce to the pan while making the sauce for an extra depth of flavor.
Nutrition
Calories: 315
Protein: 22g
Carbohydrates: 10g
Fat: 22g
Cholesterol: 270mg
Sodium: 380mg
Additional Information
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Original image credits to the owner. 🙏
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