Beef Liver in Red Wine Mushroom Sauce

Beef liver receives a gourmet upgrade in this rich and savory recipe featuring red wine mushroom sauce. Often overlooked, liver is packed with nutrients and flavor, and it shines when paired with earthy mushrooms and a red wine reduction.

Ingredients for Beef Liver in Red Wine Mushroom Sauce

Whether you are a longtime liver lover or just curious to try something new, this recipe brings depth and warmth to the table with every bite.

• Butter
• Button Mushrooms
• Beef Liver, sliced thin
• Dried Parsley
• Lemon Juice
• Dry Red Wine
• Beef Broth
• Salt and Black Pepper

How to Cook Beef Liver with Mushrooms

Step by Step Instructions

1. Melt butter in frying pan or large skillet over medium heat.
2. Add mushrooms and slowly brown. Season liberally with salt. Remove mushrooms from pan and set aside.
3. In same skillet, add remaining butter. Melt over medium temperature.
4. Add liver and brown on both sides.
5. Lower temperature to medium low. Add cooked mushrooms back to pan.
6. Add parsley, lemon juice, wine and broth.
7. Cover and cook for 10 to 15 minutes, turning liver occasionally.
8. Season with salt and pepper to taste.
9. Serve with pan juices spooned over liver and mushrooms.

How to use beef liver?

This recipe is for those of you who either grew up eating liver or for those of you who have a freezer full of it and have no idea what to use it for. I fall into the second category.

I have approximately 30 packages of beef liver in my freezer at this exact moment. Most of the time, I grind it up raw and refreeze it into ice cubes, and then I add a couple to our ground beef. That way, it doesn’t change the flavor of the ground beef, but we are getting the extra nutrients.

Cooking beef liver on the stovetop is a popular way to fix this old-fashioned protein. Liver and onions may be the most popular way to fix this cut of meat. Our beef liver and onions recipe gets lots of views!

Beef Liver with Mushrooms Recipe FAQs

• Make sure skin and veins are removed from the beef liver before cooking.
• Order the liver sliced thin, around 1/4 inch in thickness.
• Soak the liver in milk for 2 hours to remove some of the metallic, bitter flavors.
• Beef liver is a good source of Vitamin A, Vitamin B, Copper, Folate, and Potassium.
• If you use fresh parsley, you can add it at the end with the salt and pepper.

What is a good red wine to use in a sauce for beef?

• Cabernet Sauvignon, Merlot, Pinot Noir and Syrah are all good choices when it comes to red wines for beef dishes, even beef liver.
• With this red wine mushroom sauce, Cabernet Sauvignon or Merlot are really good picks. They add depth, richness and complexity to the sauce.
• You don’t need the most expensive bottle of red wine but stay away from “cooking wines” as they can be salty and low quality.
• Let the wine reduce in the pan to concentrate its flavor and burn off alcohol.

Old-Fashioned Recipes that Grandma Used

Some of our favorite recipes are ones from our grandmas’ recipe box, and we have shared many of them on the blog over the years. One dish we don’t have on our website is fried chicken; however, our friend Jent has a fried chicken and skillet gravy recipe on hers! Here are some vintage recipes straight from our grandmothers’ recipe boxes!

Wilted Lettuce

Grandma’s Deviled Eggs

Oyster Soup