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Not everybody loves liver, but we do and it features at least once a month on our respective menus. It is a healthy, economical source of protein and B-vitamins. But beef liver is tricky to cook: if you cook it too long it's tough and if you under-cook it, it may be a bloody mess. Also, the end result is greatly determined by the quality of the liver. We support Woollies, especially when it comes to cheaper meat cuts. They sell beef liver nicely cleaned and sliced into batons - what a bargain!

Beef Liver & Onions


  • 65 ml olive oil
  • 2 large onions, cut into medium-thick slices
  • butter
  • more olive oil
  • 800 g beef liver, cleaned and cut in thick batons
  • 125 ml seasoned flour
  • salt and freshly-milled black pepper, to taste
  • parsley, chopped
  • lemon wedges, to serve

Chef's hint: Liver does not like high heat, so start off with a very hot pan but as soon as the meat is seared all over, turn the heat lower.


Heat the 65 ml olive oil and sauté the onions until richly golden. Transfer the onions to a bowl and keep aside until required.

To the same pan, add a large nugget of butter and an equal amount of olive oil and while the mixture is coming to a high heat, sprinkle the livers with the seasoned flour.

When the butter and oil combo is piping hot, add the livers – you may need to do this in two batches if you pan is too small.

Turn the heat to low and cook the liver batons (turning them regularly) until brown and lightly crisp on the outside. Some people like their liver still-pink inside so check (by making a little cut into a thick piece) and if done to your liking, return the onions to the pan. If not, then cook the liver longer until you are happy. Once the onions are back in the pan, season everything well.

Sprinkle the liver and onions with parsley and serve with lemon wedges, fluffy mashed potatoes and a peppery-garlicky rocket and tomato salad.

Serves 4 – 6 depending on your love of liver.