Liver & Onions

Before I made this recipe I had not had liver since I was a kid. I hated it then & I thought I wouldn’t like it now either. Turns out our taste buds do “mature” over time because I loved this recipe!


  • 1 -4 oz piece of liver, sliced
  • 1 whole onion, sliced
  • 1/2 teaspoon salt
  • 1/2 dried oregano
  • 1/2 teaspoon black pepper
  • Drizzle of vegetable oil
  • Drizzle of Worcestershire sauce


  • Season liver with a generous sprinkling of salt, garlic, pepper & dried oregano. Set aside.
  • Add drizzle of vegetable oil to pan & heat until it sizzles.
  • Add onions & spices.
  • Sautée continually until onions become tender but not soften. When onions have reached the right texture remove onions & places into a bowl.
  • To your pan add liver slices. Add a touch of Worcestershire sauce & oil if needed. Cook each slice for about a minute in a half on each side.
  • Now return onions to the pan & continue to cook liver & onions for about one more minute.
  • Serve hot fresh from the stove.

Cook’s notes:

For an extra spark of color & texture add spinach during the last minute of cooking.


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