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Liver and Onions

Russ Myers


True, this is not new, but still a well beloved family recipe.
Calf's liver is the most expensive...but not necessarily the best. Beef liver, in fact, contains a higher percentage of all the essential body building elements.
So be it...calf's, lamb, beef or pork, you should plan to serve liver at least once a week.

★★★★★ 1 vote
2 / 4
20 Min
20 Min
Stove Top


1 lb
liver (your choice)
2 tsp
cider vinegar
chopped parsley
salt and pepper (to taste)
1/2 tsp
oregano, dried
1 Tbsp
cooking oil
3 large
onions, sliced

How to Make Liver and Onions


  • 1Cut liver into strips and sprinkle with salt and pepper.

    Heat oil and add sliced onions.
    Saute' until golden brown.
  • 2Add liver, stir well and cover.

    Let cook three minutes, turn slices and cook an additional three minutes more.
  • 3Sprinkle cider vinegar over all and let cook three or four minutes more.
    Serve very hot.
  • 4Remember, the longer the liver cooks, the tougher it becomes.

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About Liver and Onions

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom