Irish Beef Liver And Red Onions

Prep Time
Cook Time
Ready In

Recipe: #40375

March 23, 2023

"They also make with pork or lambs liver Serve with mashed potatoes , crusty bread and gherkins. No flour in this"

Original is 4 servings


  • Serving Size: 1 (225.8 g)
  • Calories 285.1
  • Total Fat - 10.7 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 54.1 mg
  • Sodium - 1952.1 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 3.2 g
  • Protein - 32.7 g
  • Calcium - 32 mg
  • Iron - 3.2 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Trim any visible veins or connective tissue from the liver.

Step 2

Peel and thickly slice the onions.

Step 3

Prepare a skillet large enough to contain the liver and onions in more or less a single layer, with a fitting lid.

Step 4

Season the liver with black pepper to taste

Step 5

No salt at this stage as it might make the meat tough.

Step 6

Heat up the oil and butter in the skillet over medium high heat and when butter is foaming, place the liver slices in.

Step 7

Fry for 5 minutes, then turn the slices over (don’t worry if they curl up a bit) and immediately tuck the onion rings in between.

Step 8

Turn up the heat, cover with the lid and cook for 10 minutes, turning the onions once or twice until they start to caramelize.

Step 9

When they are almost starting to catch on the bottom of the pan, add the water and cover with the lid again.

Step 10

Shake the pan a little, cook until the water evaporates 5 minutes

Step 11

Take off the heat and serve.

Step 12

Salt generously to taste on the plates.


No special items needed.

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