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Irish Lassie's Liver and Onions

Brenda Kay Piper

"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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40 m servings 336 cals
Original recipe yields 4 servings


  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 300 mg
  • 100%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 23
  1. 26 Ratings

Most helpful positive review

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 o...

Most helpful critical review

Used sweet small peppers,and would make again.

Most helpful
Most positive
Least positive

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 o...

Great Recipe. I will definty make again!

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 th...

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 thi...

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.

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 ...

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, ...

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...

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!