EAT Beef Liver and Onions


  • 1⁄4 cup flour
  • 1⁄2 teaspoon salt
  • 1⁄8 teaspoon pepper
  • 1 lb beef liver
  • 1⁄4-1⁄2 cup butter
  • oil, to taste
  • 2 cups thinly sliced onions
  • 1 -2 tablespoon fresh sage, minced
  • 1⁄2 cup beef stock
  • 1⁄4 cup dry white wine
  • 1 tablespoon minced Italian parsley



  • Combine flour, salt and pepper in bag.
  • Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside.
  • Heat skillet with 2-3 tablespoons of butter and a dash of oil.
  • Saute the onions on medium heat until tender and glossy.
  • Transfer to side dish and sprinkle with sage, salt and pepper.
  • Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
  • Add liver and sear 5 minutes until brown.
  • Inside meat should be slightly pink.
  • Return onions to pan til heated.
  • Remove liver and onions from pan and plate.
  • Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
  • Pour over liver and onions, sprinkle with parsley and serve.

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