Description
Liver and Onions bring pure comfort straight from Grandma’s kitchen to your dinner table. Tender slices of liver caramelized with sweet onions create a classic protein that feels like a warm culinary hug.
Ingredients
Scale
Main Ingredients:
- 1 lb beef liver
- 2 cups onions
- ¼–½ cup butter
Seasoning and Coating:
- ¼ cup flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1–2 tablespoons fresh sage
Supporting Ingredients:
- ½ cup beef stock
- ¼ cup dry white wine
- 1 tablespoon minced Italian parsley
- Oil (to taste)
Instructions
- Mix ¼ cup flour, ½ teaspoon salt, and ⅛ teaspoon pepper in a paper bag, creating a seasoning blend for coating the liver.
- Thoroughly coat each ½-inch liver strip inside the seasoned flour mixture, ensuring complete coverage.
- Melt 2-3 tablespoons butter with a small dash of oil in a skillet over medium heat at 325°F, preparing to sauté the onions.
- Cook 2 cups thinly sliced onions for 5-6 minutes until translucent and soft, then sprinkle with 1 tablespoon minced sage, additional salt, and pepper. Transfer to a separate plate.
- Increase skillet heat to high, around 425°F, and add 3-4 tablespoons butter with another dash of oil.
- Carefully place coated liver strips in hot skillet, searing each side for 2-3 minutes until exterior turns golden brown with a slightly pink center.
- Return sautéed onions to the skillet, warming them alongside the liver for 1-2 minutes.
- Transfer liver and onions to serving plates, keeping them warm.
- Deglaze the skillet with ½ cup beef stock and ¼ cup dry white wine, scraping up browned bits and reducing liquid for 3-4 minutes until sauce thickens.
- Pour sauce over liver and onions, garnishing with 1 tablespoon minced Italian parsley before serving.
Notes
- Check liver quality by choosing fresh, deep red meat without discoloration or strong odors.
- Season flour mixture generously with salt and black pepper to create a flavorful coating for the liver.
- Sear liver quickly over high heat to maintain tenderness and prevent overcooking, which can make the meat tough and dry.
- For a lighter version, substitute butter with olive oil and use gluten-free flour to accommodate dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 280 mg