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Nutrition Facts
Serving Size 1 (349g) Recipe makes 3 servings
Calories 444
Calories from Fat 190		(42%)
Amount Per Serving		%DV
	Total Fat 21.2g	32%
	Saturated Fat 11.7g	58%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.3g
Cholesterol 456mg		152%
Sodium 736mg		30%
Potassium 693mg		19%
Total Carbohydrate 25.7g		8%
	Dietary Fiber 2.1g	8%
	Sugars 4.8g
Protein 33.6g		67%
detailed view... how is this calculated?

Beef Liver and Onions With White Wine

Recipe #14424 | 25 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Gay Gilmore
Nov 17, 2001

I never thought I liked liver and onions until I learned how to make this in my Cooking Class.

SERVES 3 -4 (change servings and units)

Ingredients

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

Directions

1
Combine flour, salt and pepper in bag.
2
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
3
Set aside.
4
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
5
Saute the onions on medium heat until tender and glossy.
6
Transfer to side dish and sprinkle with sage, salt and pepper.
7
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
8
Add liver and sear 5 minutes until brown.
9
Inside meat should be slightly pink.
10
Return onions to pan til heated.
11
Remove liver and onions from pan and plate.
12
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
13
Pour over liver and onions, sprinkle with parsley and serve.

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Featured Reviews for This Recipe

From: Stephen R.B.

On Aug 6, 2009

Great recipe! This was as good of a beef liver and onion recipe as I've ever had. I made two slight changes. I substituted calf liver and dry vermouth. It certainly was a keeper though that I'm quite happy to now have.

0 people found this review helpful

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From: Tanya84

On Dec 20, 2008

This was amazing. I have always been a fan over liver, but this was hands down the best. Thanks!

1 person found this review helpful

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From: Bergy

On Oct 8, 2005

For years I massacred my liver byt cooking it too long - Just pink is just right! It is cooked through but lovely and tender. The sage adds a nice flavor accent and the beef stock enhances the liver's flavor. Now don't laugh, but I didn't want to open a bottle of wine tonight so I used Vodka - wonderful Thanks Gay No wonder you like liver using this recipe

4 people found this review helpful

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From: Kath_ko

On Aug 28, 2007

I have made this recipe twice and the results are consistent and truly outstanding. I would have never imagined getting requests for liver! I have omitted the sage the second time around, as I find the flavour of it in this dish too obvious and even overwhelming (keeping in mind I'm not a fan of the herb to begin with. Thank you for a lovely recipe. It is definitely a keeper!

3 people found this review helpful

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