Beef Liver and Onions With White Wine

Beef Liver and Onions With White Wine

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Servings: 3-4
  • About This Recipe

    “I never thought I liked liver and onions until I learned how to make this in my Cooking Class.”


  • 1/4 cupflour
  • 1/2 teaspoonsalt
  • 1/8 teaspoonpepper
  • 1lbbeef liver
  • 1/4-1/2 cupbutter
  • oil, to taste
  • 2cupsthinly sliced onions
  • 1 -2tablespoonfresh sage, minced
  • 1/2 cupbeef stock
  • 1/4 cupdry white wine
  • 1tablespoonminced Italian parsley
  • Directions

  • 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.
  • Reviews

  • “I HATE LIVER!!! But…this was delicious! The wine sauce was fabulous and mixed with the liver and onions was spectacular.You might want to double the sauce because you’ll want extra for your potatoes or pasta. Also, I had fried up the liver in bacon fat instead of the butter and oil. YUM!I may be eating liver just a wee bit more nowadays!! Thanks…”

  • “Tasty dish, I used lambs fry instead of the beef.The wine gave it a nice flavour.”

  • “Four stars because sauce took forever to make. Should say something about that in the description. That being said, it was delicious! Made a double batch, meat and sauce and family loved it. Saving it to My Cookbook!”

  • “Very, VERY tasty! I used red wine because that is what I had on hand. I made it for DH’s birthday dinner and he devoured it!

  • “This was wonderful!Liver has never tasted so good!I followed the recipe exactly.I was looking for some good recipes to up my iron intake, and this one was perfect.I served it with rice and fruit salad (since Vitamin C increases iron absorption).”

  • “That’s a great recipe that I would highly recommend. I think it would be a good way to cook chicken livers too. Thanks.”

  • “Great recipe!This was as good of a beef liver and onion recipe as I’ve ever had.I made two slight changes.I substituted calf liver and dry vermouth.It certainly was a keeper though that I’m quite happy to now have.”

  • “This was amazing. I have always been a fan over liver, but this was hands down the best. Thanks! :)”

  • “I have made this recipe twice and the results are consistent and truly outstanding. I would have never imagined getting requests for liver! I have omitted the sage the second time around, as I find the flavour of it in this dish too obvious and even overwhelming (keeping in mind I’m not a fan of the herb to begin with:). Thank you for a lovely recipe. It is definitely a keeper!”

  • “I’m not a huge liver fan but this recipe is excellent.The sauce really makes it.I even overcooked the liver slightly but the sauce pulled it off.Great recipe!Thanks!”

  • “My husband’s favorite dish is liver and onions.He said this was the BEST ever!!Better than restaurant and (shhh, don’t tell anyone) his mother’s!!Thanks for the great recipe.”

  • “I’ve always liked liver and onions, but my husband wasn’t a fan….until this recipe.The first time we made it, he said I should have used two pounds of liver instead of one!This recipe could make a liver-lover out of anyone.”

  • ” For years I massacred my liver byt cooking it too long – Just pink is just right! It is cooked through but lovely and tender. The sage adds a nice flavor accent and the beef stock enhances the liver’s flavor. Now don’t laugh, but I didn’t want to open a bottle of winetonight so I used Vodka – wonderfulThanks Gay No wonder you like liver using this recipe”