Your Shopping Cart $0.00
Subtotal: $0.00
No products in the cart.
Mo - Fr: 9 AM - 6 PM
Sa: 9 AM - 3 PM
Su: 10 AM - 2 PM

Processing closes at 5 PM on weekdays, is open 9:00 AM – 3:00 PM Saturday, and is closed on Sundays.

Beef Liver and Onions Recipe

View more
Prep Time
Total Time
In this Recipe

We know, beef liver sounds disgusting, but, with this liver and onions recipe, the lowly beef liver will be transformed into a culinary masterpiece!

Beef liver is rich in iron, and is often recommended as a food for people with iron deficiency. By pairing the beef with onions sautéed in butter, a sweetness is added to the dish that helps cut through some of the metallic liver taste.

We are using beef liver in this recipe, but for a more mild taste, you can also use veal liver.

Have you made this liver and onion recipe? Rate it below and let us know if you ended up loving liver?


  • 2 lb Beef Liver
  • 2 Onion (sliced)
  • 4 Tbsp Butter (divided)
  • 2 cup Flour
  • 1 Tbsp Salt
  • 1 tsp Pepper
  • 1/2 tsp Paprika


  1. Add 2 tbsp. of butter to a medium-large skillet and heat over medium high heat. Add the slices of onion rings and sauté until caramelized. Once they are golden, remove from heat, and wrap in foil to keep warm.

  2. While the onions are cooking, combine the flour, salt, pepper and paprika. Dredge the liver in the mixture and set aside. Once you have removed the onions from the pan, melt the remaining 2 tbsp. of butter in the pan and then add the coated liver. Cook over medium-high heat, flipping once for 3 minutes per side. Remove once done, and do not overcook the liver.

  3. Serve the liver with mashed potatoes, gravy, and the caramelized onions on top. Enjoy!

Share on print
Print Recipe
Share on email
Email Recipe
Share on facebook
Post to Facebook
Share on pinterest
Pin Recipe

Recommended Pairings

Other recipes you may like

Eat Fresh. Eat Right.

Fresh food daily, recipes, wine tips and more. Subscribe to our newsletter!

Rate & Review: Beef Liver and Onions

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Reviews for Beef Liver and Onions

    5, 5

    This was an easy way to make my liver without burning the onions. I do soak the liver for about three hours in water before cooking.

      That’s great to hear, Janet, thanks for the feedback!

    ABSOLUTELY Delicious

    Me and my boyfriend love the hack out it. It is so good he wanted more. I am using the recipe to night.