This is the best Beef Liver and Onions recipe I’ve ever made. The wine sauce is fabulous and mixed with the liver and onions is spectacular.
You might want to double the sauce because you’ll want extra for your potatoes or pasta.
Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.
Beef Liver and Onions With White Wine
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
One of the best beef liver recipes I've ever tried!
Course:
Main Course
Cuisine:
American
Keyword:
Beef Liver and Onions
Servings: 4
Calories: 365 kcal
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
Instructions
-
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.
Enjoy!
Up Next:
Simple Corn Relish – Easy & Delicious
Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.
Recipe based on one by Gay Gilmore
Photo by Bergy