Rich, savory, and surprisingly tender—this traditional Beef Liver and Onions recipe is a timeless comfort dish. The liver is lightly dredged and pan-seared, then finished with caramelized onions and a flavorful reduction sauce of beef stock, white wine, and herbs. A touch of sage and parsley brings it all together for a hearty meal that’s best served with mashed potatoes, rice, or crusty bread.
Ingredients
- 1/4 cup all-purpose flour
- 1 lb beef liver
- 1/4–1/2 cup unsalted butter (divided)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Oil, as needed (for sautéing)
- 1–2 tablespoons fresh minced sage
- 2 cups onions, thinly sliced
- 1/2 cup beef stock
- 1 tablespoon minced Italian parsley (for garnish)
- 1/4 cup dry white wine
