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Beef Liver and Onions

Beef Liver and Onions With White Wine

One of the best beef liver recipes I've ever tried!

Course Main Course
Cuisine American
Keyword Beef Liver and Onions
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4
Calories 365 kcal


  • 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


  1. Combine flour, salt and pepper in bag.
  2. Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside.
  3. Heat skillet with 2-3 tablespoons of butter and a dash of oil.
  4. Saute the onions on medium heat until tender and glossy. Transfer to side dish and sprinkle with sage, salt and pepper.
  5. 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.
  6. Return onions to pan til heated. Remove liver and onions from pan and plate.
  7. Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
  8. Pour over liver and onions, sprinkle with parsley and serve.