Beef Liver and Onions

Beef Liver and Onions

This is another dish that not everyone likes, but the best way to make it work is to look at how you cook the liver.

How you cook this does have a big effect on how good the liver and onions are, so it's important to find out, especially if you like this dish a lot.

The key to making liver and onions taste good is to make sure the flavor isn't too strong.
Some people like liver and onions, but only if they don't taste too strong. Keep this in mind if you decide to make this.

What You Need:

  • 1/4 cup flour
  • 1 pound of beef liver 14 to 12 cup butter
  • 1/2 tsp salt
  • 1/8 teaspoon of pepper oil to taste
  • 1-2 tablespoons of chopped fresh sage
  • 2 cups of onions cut into thin slices
  • half a cup of beef broth
  • 1 tablespoon of chopped Italian parsley.
  • a quarter cup of dry white wine


First, get a bag and put the flour, pepper, and salt in it.

Cut the liver into pieces that are about half an inch long, and then put them in the bag and shake it until they are coated.
This will help make this taste less strong.

Get a skillet and heat about 3 tablespoons of the butter and a little bit of oil in it. Then, sauté the onions on medium-high heat until they are nice and soft.
This should have a tiny bit of shine to it.

Once you see that, you want to take the onions and put them in a dish. From there, you want to sprinkle pepper and salt on the onions as well.

Put about 4 tablespoons of butter and a small amount of oil in the skillet and heat them up.

Add the liver and cook for another 5 minutes or so, until the dish starts to turn brown.

When this is done cooking, add the onions directly to the skillet and heat them up with the liver.

Put the liver and onions on a plate.
Use the stock and wine to deglaze the pan, and then reduce the liquid until you have a nice, thick sauce that goes well with this.

Take the liver and put it on a serving dish. Then, put the onion on top of the liver.
Add the sauce you just made, and then top it with a little parsley. Now it's ready to serve!


How can I keep the liver from tasting too strong?This is a common question from people who like to cook liver and onions but don't know how to make it not taste too strong.
The best way to do this is to make sure your liver is clean and free of any dirt or chemicals.
Also, making sure the marinade soaks up everything is a good way to make sure you have the best liver and onions dish out there, which you can also enjoy.

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