Main Course📍 All of RomaniaMedium💪 High-protein🥦 Clean eating🫒 Mediterranean

Beef Liver with Onions and White Wine

Name: Beef Liver with Onions and White Wine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Romanian
Ingredients: 600 g beef liver, cleaned of membranes and sinew; 250 ml milk (for soaking, optional); ½ tsp fine salt; ½ tsp freshly ground black pepper; 2 tbsp plain flour (for dusting); 3 large onions (approx. 500 g), thinly sliced julienne; 3 garlic cloves, thinly sliced; 3 tbsp sunflower or olive oil; 30 g unsalted butter; 1 tsp brown sugar (to caramelise the onions); 2 fresh thyme sprigs (or ½ tsp dried thyme); 1 bay leaf; 150 ml dry white wine (Sauvignon Blanc or Fetească Albă); 100 ml beef stock or water; 1 tbsp tomato paste (optional, for colour); 1 tbsp freshly chopped flat-leaf parsley, to serve; Salt and pepper to taste

Beef liver with onions and white wine is a classic of traditional Romanian cuisine, prized for its intense flavour and quick preparation time. The liver is sliced thin and seared over high heat to stay pink and tender inside, then combined with caramelised onions and deglazed with dry white wine. The result is a rich, deep-flavoured dish with a silky sauce, perfect alongside mashed potatoes or polenta.

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Servings

⏱️

Prep

15 minutes (plus optional 30 min soaking)

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Cook

25 minutes

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Total

40 minutes

🥘Ingredients

servings

Liver & marinade

Onions & aromatics

Liquids & finishing

📝Preparation steps 🗓️Add to Meal Planner🎨Serving & Presentation

✅Dietary Compatibility

💪High-protein🥦Clean eating🫒Mediterranean

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Yield

4 servings

📦Storage

❄️

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat with a little sauce or stock to prevent the liver drying out.

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Freezer

Freezing cooked liver is not recommended — the texture becomes grainy and watery when thawed.

🥗Nutrition Facts

Estimated values per serving (150 g cooked liver with onions and sauce), without side dish.

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Calories

~290 kcal per serving

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Protein

~32 g

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Fat

~12 g

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Carbohydrates

~10 g

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Fiber

~1 g

🍷Pairs Well With

🥂Buttery mashed potatoes with milk — the creamy, mild texture perfectly balances the intense flavour of the liver.

🥂Soft polenta — the traditional Romanian accompaniment, ideal for soaking up the onion and wine sauce.

🥂A light red or a crisp dry white wine — young Fetească Neagră or Romanian Sauvignon Blanc.

🥂Beetroot salad with horseradish — the acidity and sweetness of beetroot excellently complement the robust flavour of the liver.

💡Variations

Beef liver with red wine: Replace the white wine with a dry red (Merlot or Cabernet) for a more robust, darker sauce.

Beef liver with sour cream: Stir in 100 ml sour cream at the end, after deglazing, for a richer and creamier version.

Beef liver with bacon: Add 80 g diced bacon fried with the onions for a smokier, more complex flavour.

Poultry liver instead of beef liver: Using chicken or turkey liver gives a milder dish that cooks even faster (30 seconds per side).