Beef, Liver and Onions



  • Half a cup of flour.
  • 1 pound of beef liver.
  • Half a cup of butter.
  • Half a teaspoon of salt.
  • 1 teaspoon pepper.
  • oil.
  • 1-2 tsps fresh Chopped sage.
  • 2 cups finely chopped onion.
  • Half a cup of beef broth.
  • 1 tsp Chopped Italian Parsley

How To Make Beef, Liver and Onions

In a bag, mix the flour, salt and pepper together, then place the liver (cut into half-inch slices) in the bag and shake well until it is covered.

In a frying pan, melt 2 to 3 tablespoons of butter with a little oil and saute the onions over a medium heat.

Put onions in a plate and season with sage, salt and pepper.

In the same skillet, melt 3-4 tablespoons of butter and a little oil over a high heat and stir with the liver. Cook for 5 minutes, stirring constantly.

Add onions to the liver, heat and place on a serving dish.

Saute the skillet with the broth and wine and leave it on the stove until you get a thick sauce.

Pour the mixture over the liver and onions and sprinkle with parsley.

Bon Appetit!

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