Beef Liver and Onions With White Wine

Total Time
Prep 15 mins
Cook 10 mins

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

Ingredients Nutrition


  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.
  3. Set aside.
  4. Heat skillet with 2-3 tablespoons of butter and a dash of oil.
  5. Saute the onions on medium heat until tender and glossy.
  6. Transfer to side dish and sprinkle with sage, salt and pepper.
  7. Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
  8. Add liver and sear 5 minutes until brown.
  9. Inside meat should be slightly pink.
  10. Return onions to pan til heated.
  11. Remove liver and onions from pan and plate.
  12. Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
  13. Pour over liver and onions, sprinkle with parsley and serve.


Most Helpful

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...

Spammers January 06, 2010

This was the best liver and onions recipe I've ever made. I advise doubling the sauce recipe, it is so yummy, you will want more :))

Rose D. October 27, 2014

The sauce is what makes this dish. To make the sauce a little more liquid in order to add the liver as a compliment to a dish instead of the main course you can increase the amount of beef stock by 50% while keeping everything else constant.

matsingercb4926 December 23, 2013

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