Handed down through the generations in my family. Even people who swear they hate liver and onions love this dish. Goes great with corn casserole and garlic mashed potatoes, or freshly sliced tomatoes and corn-on-the-cob.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half.

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  • Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.

Nutrition Facts

335.5 calories; protein 21.9g 44% DV; carbohydrates 24.9g 8% DV; fat 16.4g 25% DV; cholesterol 300.2mg 100% DV; sodium 367.6mg 15% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/24/2011
Very tasty recipe. Because they were optional, I didn't add the peppers. Hubby and I ate almost every bite. Served it over baby red potatoes, and corn on the cob on the side. Wonderful balance of flavors. Read More
(14)

Most helpful critical review

Rating: 3 stars
04/29/2016
Used sweet small peppers,and would make again. Read More
(2)
36 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/24/2011
Very tasty recipe. Because they were optional, I didn't add the peppers. Hubby and I ate almost every bite. Served it over baby red potatoes, and corn on the cob on the side. Wonderful balance of flavors. Read More
(14)
Rating: 5 stars
02/07/2011
This has to be one of the best liver and onion recipes I've ever used. Even my 11 yr old son w/ autism loves this! The only change I made was to leave out the bell peppers as he does not like them. Thanks beadanurse for a great recipe! Read More
(12)
Rating: 4 stars
03/18/2010
Great Recipe. I will definty make again! Read More
(12)
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Rating: 4 stars
02/19/2012
Onion gravy was spectacular...used all ingredients listed. Disappointed with the liver...I usually quick saute my liver...this time followed direction and left it in as I added the sauce to thicken...liver was tough. Next time will prepare seperate and serve with this delicious gravy/sauce. Read More
(6)
Rating: 5 stars
05/15/2014
Oh My Goodness...I recently found an awesome deal on calf's liver and bought about twenty pounds to freeze (yes, we love liver)so I've been experimenting with all the liver recipes here. Well, I think I have found my favorite!! This is so delicious. I was skeptical since I have never made liver without a flour breading or with mushrooms but skeptic I am no more! My 15 year old daughter is the only one in our house that claimed to hate liver and refused to eat it but when she reluctantly tasted this, she declared she now loves it and has asked for this again already. We are planning her sweet 16 party and her best friend was over here and when I asked them what they wanted for supper, she asked me to make this for her friend!!! That is a true testament to the success for a recipe. The absolute only change I made and recommend to this great recipe is to soak the liver in milk for an hour or so to take out the stereotypical strong bitter flavor. I actually love that flavor since I grew up eating it that way but my family prefers the milder taste. Thank you beadanurse for passing this gem onto all of us! Read More
(5)
Rating: 5 stars
10/09/2012
If you soak the liver in milk about an hour b4 cooking it takes some of the stong liver tast away. Other then that this recipe is spot on yummy! Read More
(4)
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Rating: 5 stars
11/30/2011
I make this all the time and love it. I even tried it on one of my friends who is so not into Liver. He ate it and then asked me to confirm whether or not it was Liver. He couldn't even tell. I love Liver but do not like the taste it has if you don't season it right. This recipe covers all the basics. Thank you for sharing. Read More
(4)
Rating: 5 stars
03/03/2013
For folks who say the liver was a bit tough be sure you are using calve's liver that has been skinnex & deveined. There are a lot of tough thick livers in the meat cases these days. Read More
(3)
Rating: 5 stars
06/20/2013
This was my first time cooking liver, and I picked this recipe for guidance. I didn't have bell peppers, so it was just liver and onions. I had a small salad and biscuits with it. It was awesome! I was wondering if I would get the "bad smell" people talk about when cooking liver, but I never got it. It smelled great! Husband approved, and the biscuits were great for mopping up leftover gravy. I will definitely try this again sometime with the peppers. Read More
(3)
Rating: 3 stars
04/29/2016
Used sweet small peppers,and would make again. Read More
(2)