Beef Liver & Onions Curried

"This is an old Italian recipe that I got from a dear friend of mine, Martin San, and I slightly modified. I guarantee that this will be the BEST liver you've ever tasted! Even people who don't like liver will like this recipe."
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Ready In:
3hrs 50mins




  • Cover bottom of very large skillet with olive oil.
  • Slice the onions 1/8 of an inch thick & place into skillet.
  • Add 1/4 tsp salt, 1 tsp pepper, 1 tsp paprika & 1 tsp curry.
  • Sauté on low heat & covered about 2 1/2 to 3 hours.
  • Cut liver into 1 1/2 to 2 inch cubes.
  • Place the cubed liver into a plastic bag with 4 tbsp flour, 1/2 tsp salt & 1/2 tsp pepper.
  • Shake the bag to fully coat all of the liver.
  • In a clean skillet, cover bottom with olive oil & on high heat get the oil VERY HOT!
  • Place the liver into the extremely hot oil & sear the liver on both sides.
  • Add a little more salt, pepper & curry if needed.
  • Add the liver & onions together & fold & serve.
  • This could be served, if desired, over either rice, coos coos, polenta or pasta.
  • Potatoes are only recommended as a side dish.

Questions & Replies

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  1. Can I skip the flour part and just fry the liver?
  2. If you like liver and you like curry, you will love this recipe! Not sure if it is a typo, but step 4 says to saute the onions and seasonings for 2 1/2 to 3 hours. I sauteed for about 8 to 10 minutes to allow the onions to carmelize; removed them from the pan and proceeded to saute the liver in the same pan before combining them. I also added about 1/4 to 1/2 cup of water; although a splash of sherry might have been nice too. I loved it!


I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
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