Company Liver with Onions Recipe -
Company Liver with Onions Recipe
  • READY IN 48 mins

Company Liver with Onions

Recipe by  

"Calf's liver and onions sliced and pan seared in butter until golden, then simmered in a sour cream and mushroom broth with a touch of Worcestershire sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    33 mins

    48 mins


  1. In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes. Season liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for approximately 5 minutes. Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes. Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2006

One of the best liver dishes I have ever eaten. Thanks for the recipe.

Most Helpful Critical Review
Nov 22, 2010

My husband loves liver but not with sour cream. He ate it but did not like it. He said, "please make it the other way" with liver, onions, and a bit of beef broth simmered. I will leave the sour cream for the beef stroganoff!!

Apr 14, 2010

I am giving this 4 stars only because I am used to eating frozen dinners in the microwave. My wife used to make liver for us and I loved it. Since I am alone now I am trying different things (easy things) to make instead of Hungry Man or Stouffers. My daughter suggested this site and I have to give Allrecipes 5 stars for their help. The most important thing I needed was what to use; a frying pan, oven bake or broil. But this recipe is something I think I can handle. I must also admit that when you sweat your a - - off making something fresh, it taste soooo good.

Oct 15, 2009

my daughter hate liver and with this recipe it was a big hitt!!!! However, instead of mushrooms w/sour cream i used lipton's onion soup w/sourcream.. still delicious!

Oct 12, 2004

Wow! liver I did not have the drudgery of DREDGEry. Thank-you for a tasty alternative. I did add some bacon, some habits are hard to break.

Jul 19, 2010

This has been a favorite since 1968, when I found it in a cookbook that came with the stunning set of pans I bought a few months after graduating h.s. (and still use!). My folks and I happen to like liver, but my mom quickly discovered that even people who "can't stand" it ask "What is this and may I have the recipe?" It's important to NOT overcook the liver. Most people cook it till it's shoe leather, which is probably why people can't stand the stuff—shoe leather is never tasty. Reduced fat sour cream works, but fat-free not so much. Don't let boil the sauce or it separates. Serve the sauce and onions over hot rice. Add brightly colored veggies—salad, broccoli, crisp fresh green beans—and oh my my what a delicious, and vitamin rich, banquet fit for your best guests!

Sep 08, 2009

My husband and I wish that we could give half stars because we would have rather given this dish a 4 1/2 star rating. My husband likes liver and I merely tolerate it, but this dish was absolutely delicious. I followed the recipe to a T and the liver was so tender and the sauce was great over brown rice. This is a keeper!

Nov 07, 2008

Five +++ for this one, the only thing I didn't have was any mushrooms, so I added more onions and some red wine so it was rich. I'll be making this again, thank you for the recipe


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  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 344 mg
  • 115%
  • Fat
  • 34.9 g
  • 54%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 22.5 g
  • 45%
  • Sodium
  • 567 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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