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(P) Beef Liver and Onions

(P) Beef Liver And Onions

By: Rachel's Tea



Bake Time
  • Almond flour. ¼ cup
  • Beef liver 1 lb
  • Cup of butter. . ¼-½
  • Salt. ½ tsp
  • Pepper. ⅛ tsp
  • Oil to taste
  • Of fresh minced sage. 1-2 tbsp
  • Thinly sliced onions. 2 cups
  • Beef stock. ½ cup
  • Minced italian parsley. 1 tbsp
  • Dry white wine. ¼ cup

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Note: - 

For A Delicious Dinner


  1. In a bag, mix together the flour, salt and pepper.
  2. Cut the liver into ½ inch strips and shake in the bag to coat.
  3. In a skillet, heat 2-3 tbsps of butter and a dash of oil and sauté the onions on medium high.
  4. Once tender and glossy, place the onions in a dish and sprinkle with sage, salt and pepper.
  5. Over high heat, add 3-4 tbsps of butter and a dash of oil to the skillet.
  6. Cook the liver for 5 minutes or so until browned. Once cooked, return the onions to the skillet and heat together.
  7. Transfer the liver and onions to a plate. Use stock and wine to deglaze the pan and reduce the liquid until you get a thick sauce.
  8. Pour over the liver and onions and sprinkle with parsley and serve.