My husband is a big fan of this beef liver and onions. I know most people including myself are not the biggest fan of this dish. But trust me, this delicious beef liver and onions will change your mind. This recipe shares an easy technique to ensure the flavor of the liver is not too strong. This is also incredibly easy and quick to throw together using only a few simple ingredients.
Ingredients
1 pound beef liver
2 c. of thinly sliced onions
¼ c. of flour
¼-½ c. of butter
1-2 tablespoons of fresh minced sage
½ c. of beef stock
1 tablespoon of minced Italian parsley
½ teaspoon of salt
⅛ teaspoon of pepper
¼ c. of dry white wine
Oil to taste
How to make Beef Liver and Onions
Step 1: In a bag, place the flour, pepper, and salt.
Step 2: Into about half an inch pieces, cut the liver and place them in the same bag. Seal the bag and shake until the pieces of liver are coated.
Step 3: Heat the butter and a little amount of oil in a skillet. Then, add the onions and saute over medium-high heat until tender. When you see a tiny sheen of gloss on the onions, transfer them inside a dish and sprinkle them with salt and pepper.
Step 4: In the same skillet, heat another 4 tbsp butter with a small amount of oil. Then, add the liver and cook for about 5 minutes until the liver begins to brown.
Step 5: Return the onions to the skillet and heat for a few minutes.
Step 6: Onto a plate, transfer the liver and onions. Pour stock or wine into the skillet and deglaze. Let the liquid simmer until reduced and you have a thick sauce.
Step 7: On a serving dish, place the liver, onions, and sauce. Before serving, garnish with some parsley. Enjoy!
Ingredients
- 1 pound beef liver
- 2 c. of thinly sliced onions
- ¼ c. of flour
- ¼-½ c. of butter
- 1-2 tablespoons of fresh minced sage
- ½ c. of beef stock
- 1 tablespoon of minced Italian parsley
- ½ teaspoon of salt
- ⅛ teaspoon of pepper
- ¼ c. of dry white wine
- Oil to taste
Instructions
Step 1: In a bag, place the flour, pepper, and salt.
Step 2: Into about half an inch pieces, cut the liver and place them in the same bag. Seal the bag and shake until the pieces of liver are coated.
Step 3: Heat the butter and a little amount of oil in a skillet. Then, add the onions and saute over medium-high heat until tender. When you see a tiny sheen of gloss on the onions, transfer them inside a dish and sprinkle them with salt and pepper.
Step 4: In the same skillet, heat another 4 tbsp butter with a small amount of oil. Then, add the liver and cook for about 5 minutes until the liver begins to brown.
Step 5: Return the onions to the skillet and heat for a few minutes.
Step 6: Onto a plate, transfer the liver and onions. Pour stock or wine into the skillet and deglaze. Let the liquid simmer until reduced and you have a thick sauce.
Step 7: On a serving dish, place the liver, onions, and sauce. Before serving, garnish with some parsley. Enjoy!
