Classic Beef Liver and Onions

Classic Beef Liver and Onions

Rediscover the classic taste of Beef Liver and Onions! This hearty dish brings back the comfort of home cooking. 


  • – 2 pounds calf liver, thinly sliced
  • – 2 large onions, thinly sliced
  • – 2 cups beef stock
  • – 1/4 cup all-purpose flour
  • – 4 tablespoons unsalted butter
  • – 2 tablespoons vegetable oil
  • – Salt and freshly ground black pepper to taste
  • – Fresh parsley, chopped for garnish


  • Rinse the liver slices under cold water, and pat them dry with paper towels. Season both sides with salt and pepper.
  • Dredge the liver slices lightly in flour, shaking off any excess.
  • In a large skillet, melt 2 tablespoons of butter with the vegetable oil over medium-high heat. Add the liver slices and cook for about 2 minutes on each side, until browned but still pink in the middle. Remove the liver from the skillet and set aside.
  • In the same skillet, add the remaining butter and onions. Cook over medium heat until the onions are soft and caramelized, about 10-15 minutes.
  • Add the beef stock to the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook until the gravy has thickened slightly.
  • Return the liver slices to the skillet, coating them in the gravy and onions. Cook for an additional 2-3 minutes, until the liver is cooked to your liking.
  • Garnish with chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 320 kcal | Servings: 4 servings