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Beef Liver and Onions


Beef Liver and Onions


2 pounds beef liver, finely chopped
2 large onions, finely chopped
2 cups ground beef
1/4 cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons vegetable oil
Salt and ground black pepper to taste
Chopped fresh parsley to garnish
Veal liver with onions Veal liver with onions


1. Rinse the liver slices under cold water and dry with paper towels. Season both sides with salt and pepper.
2. Remove the livers by gently scoring the dough and removing the excess dough.
3. Melt 2 tablespoons of butter and vegetable oil in a large skillet over medium heat. Add the liver slices and cook until brown in the center, about 2 minutes on each side. Remove the liver from the pan and set aside.

4. Using the same technique, add the remaining oil and onion. Cook over medium heat for about 10-15 minutes until the onion softens and caramelizes.
5. Add the beef stock to the pan and remove the black bits from the bottom. Bring to a boil and cook until the sauce thickens slightly.
6. Return the liver pieces to the pan and cover with the sauce and onions. Cook for another 2-3 minutes until the liver is cooked to your liking.
7. Top with chopped parsley before serving.


Preparation time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes

Kcal: 320 kcal Servings: 4

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