Beef Liver and Onions

by

A tender, savory dish with a rich white wine reduction.

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Servings: 2–4

Ingredients

  • 1 lb Beef liver, sliced thin (approx. 1/2 inch)

  • 2 cups Onions, thinly sliced

  • ¼ cup All-purpose flour

  • ½ tsp Salt (plus more for seasoning)

  • ⅛ tsp Black pepper (plus more for seasoning)

  • ¼ – ½ cup Unsalted butter (divided)

  • 1–2 tbsp Extra virgin olive oil

  • 1–2 tbsp Fresh sage, minced

  • 1 tbsp Fresh Italian parsley, minced

  • ½ cup Beef stock

  • ¼ cup Dry white wine (Pinot Grigio or Sauvignon Blanc)

Instructions

  1. Dredge the Liver: In a large plastic bag or shallow bowl, combine the flour, salt, and pepper. Cut the liver into bite-sized strips or 1/2-inch thick pieces. Toss the liver in the flour mixture until evenly coated. Shake off any excess flour—you want a very thin coating.

  2. Caramelize the Onions: In a large skillet, heat 3 tbsp of butter and a splash of olive oil over medium-high heat. Add the sliced onions and sauté until they are soft, glossy, and beginning to turn a golden caramel color (about 8–10 minutes). Remove the onions from the skillet, place them in a dish, and season lightly with extra salt and pepper.

  3. Sear the Liver: In the same skillet, add 4 tbsp of butter and another dash of oil. Once the butter is foaming, add the liver pieces and the minced sage. Cook for about 2 minutes per side.

    • Critical Step: Do not exceed 5 minutes total! The liver should be browned on the outside but still pink and tender (medium-rare) on the inside.

  4. Combine: Return the onions to the skillet with the liver. Toss together for 30 seconds just to marry the flavors and ensure the onions are hot.

  5. Plate: Transfer the liver and onions to a warmed serving platter, leaving the juices in the pan.

  6. Create the Sauce: Pour the white wine and beef stock into the hot skillet. Turn the heat to high and scrape the bottom of the pan (deglazing) to loosen the browned bits. Let the liquid boil and reduce by half until it thickens into a glossy sauce.

  7. Finish & Serve: Pour the reduced sauce over the liver and onions. Garnish with fresh Italian parsley and serve immediately.

Chef’s Tips for Success

  • The Soak: For the mildest flavor, soak the liver in whole milk or lemon water for 30 minutes before patting dry and dredging in flour. This removes any metallic tang.

  • Don’t Crowd the Pan: If your skillet is small, sear the liver in two batches. If you crowd the pan, the liver will steam instead of browning, making it tough.

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