Simple Liver and Onions


  • 65 ml olive oil

  • 2 large onions, cut into medium thick slices

  • Butter and olive oil

  • 800 g beef liver, cleaned and cut into thick batons

  • 125 ml seasoned flour

  • Salt and freshly milled black pepper

  • Parsley, chopped

  • Lemon wedges


  • Prepare a Weber braai for direct cooking over medium heat (approx. 180o C) and fit a griddle pan.

  • Heat the 65 ml olive oil in the griddle and sauté the onions until richly golden. Transfer the onions to a bowl and keep aside for later.

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

  • When the butter and oil mixture is piping hot, add the livers. (You may need to do this in two batches if your pan is too small.) Cook the liver batons, turning them regularly, until brown and slightly crispy on the outside.

  • Make a little cut into a thick piece of liver to check that it is done to your liking.

  • Return the onions to the pan and season well.

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


Prep time: 10 minutes
Cook time: 10 to 15 minutes
Serves: 4

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