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Beef, Liver and Onions

Beef, Liver and Onions

Delectable and Nutritious: Savory Beef Liver and Onions

Beef liver is a budget-friendly protein packed with essential nutrients like iron and vitamin B12. This recipe transforms liver into a surprisingly delicious and satisfying dish by pairing it with caramelized onions and a rich pan sauce.


  • The Liver Prep:

    • ½ cup all-purpose flour (for coating the liver)
    • 1 pound beef liver, thinly sliced (around ½ inch thick)
    • ½ teaspoon salt
    • 1 teaspoon freshly ground black pepper
  • The Aromatic Base:

    • Olive oil (for frying)
    • 2 tablespoons unsalted butter (adds richness)
    • 2 cups finely chopped onion (the foundation of the flavor)
  • The Savory Boost:

    • 1-2 teaspoons chopped fresh sage (use fresh for the most vibrant flavor)
    • ½ cup beef broth (adds moisture and depth)
  • The Finishing Touches:

    • 3-4 tablespoons unsalted butter (for cooking the liver)
    • Chopped Italian parsley (for garnish)


  1. Coating the Liver: In a resealable plastic bag, combine the flour, salt, and pepper. Add the thinly sliced beef liver to the bag and shake well to coat the liver pieces evenly with the seasoned flour mixture.

  2. Sautéing the Onions: In a large skillet, heat a combination of olive oil and 2 tablespoons of butter over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and caramelized (golden brown with softened texture). This takes about 10-15 minutes.

  3. Flavorful Pause: Once the onions are caramelized, transfer them to a plate and sprinkle them with the chopped fresh sage for extra flavor. Season the onions with a pinch of additional salt and pepper, to taste.

  4. Cooking the Liver: Increase the heat to medium-high and add another 3-4 tablespoons of butter and a drizzle of olive oil to the skillet. Carefully add the coated liver slices to the hot pan and cook for 5 minutes, stirring constantly. Don't overcrowd the pan – cook the liver in batches if necessary to ensure even browning.

  5. Bringing it Together: Once the liver is cooked through (no longer pink in the center), return the caramelized onions to the pan with the liver. Heat everything together for a minute or two to combine the flavors.

  6. The Pan Sauce Magic: Pour the beef broth into the skillet and scrape up any browned bits from the bottom of the pan (these bits add rich flavor to the sauce). Bring the mixture to a simmer and cook for a few minutes, allowing the sauce to thicken slightly.

  7. Serving Up Savory Goodness: Transfer the cooked liver, onions, and pan sauce to a serving dish. Garnish with chopped fresh parsley for a touch of color and enjoy!


  • Soaking the sliced liver in milk for 30 minutes before cooking can help reduce any bitterness.
  • Be careful not to overcook the liver, as it can become tough and dry.
  • For a richer sauce, you can substitute red wine for half of the beef broth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.