Beef Liver and Onions is a classic dish that has stood the test of time, offering a rich combination of flavors and textures.
Tender slices of beef liver are lightly coated and seared to perfection, then paired with sweet, caramelized onions and a savory, wine-infused sauce.
This hearty and nutrient-packed recipe is celebrated for its simplicity and the comforting nostalgia it brings to the dinner table.
Perfect as a main course, it’s a great way to enjoy a wholesome, old-fashioned meal that’s both satisfying and full of flavor.
Ingredients
¼ cup of flour
1 lb beef liver
¼-½ cup of butter
½ tsp of salt
⅛ tsp of pepper
Oil to taste
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
Preparation
First, you want to take a bag, and put the flour, the pepper, and the salt together in there.
-Cut the liver into pieces that are about a half an inch, and then, put them into the bag, shaking this until they’re coated.
This will help with muting the taste of this.
-Get a skillet, and from there heat about 3 tablespoons of the butter, along with a little bit of oil, and from there, you want to sauté your onions on a medium-high sort of level, so that they’re nice and tender.
You should see a small sheen of glossy on this.
-Once you see that, you want to take the onions, putting them inside a dish, and from there, sprinkle the onion as well with some pepper and salt.
-Heat up about 4 tablespoons of the butter, along with a small dash of oil to the skillet as well.
-Add in the liver and then cook this for about 5 or so minutes, until this dish starts to brown.
-Once this is finished cooking, put the onions directly onto the skillet, heating these up together with the liver as well.
-Take the liver and onions and put this onto a plate.
Use a stock and the wine to deglaze this, and from there, you want to make sure the liquid is reduced in this until it creates a nice, thick sauce that will really give you something to enjoy with this.
-Take the liver, put it on a serving dish, and then, also add the onion to this.
Add the sauce you just made, and then add a bit of parsley in order to garnish, and then you can serve it!
For a milder flavor, soak the liver in milk for 30 minutes before cooking to reduce its natural bitterness.
If you prefer a lighter dish, substitute beef liver with chicken or calf liver, as they are more delicate in taste and texture.
Adding a splash of balsamic vinegar or a pinch of brown sugar while caramelizing the onions can enhance their sweetness and balance the liver’s richness.
For a gluten-free version, replace the flour with almond flour or cornstarch.
Serve this dish with creamy mashed potatoes, crusty bread, or a side of sautéed greens to complete the meal and elevate its appeal.
To store Beef Liver and Onions, allow the dish to cool completely before transferring it to an airtight container.
It can be kept in the refrigerator for up to 3 days.
When reheating, warm it gently on the stovetop over low heat or in the microwave at a reduced power setting to prevent the liver from becoming tough.
While freezing is possible, it is not recommended, as the texture of the liver may change and become grainy upon thawing.
If freezing is necessary, store in a freezer-safe container for up to 2 months and reheat slowly to preserve as much quality as possible.
A serving of Beef Liver and Onions is a nutritional powerhouse, providing approximately 300-350 calories per serving, depending on portion size and preparation.
It’s an excellent source of high-quality protein, packed with iron to support healthy blood cells, and rich in vitamins A, B12, and folate, which are essential for energy and overall health.
The onions add dietary fiber and a subtle sweetness, while the parsley and sage contribute antioxidants.
For those watching their fat intake, using less butter and substituting with olive oil can help make the dish lighter while maintaining its flavor.