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Liver in Wine Sauce Recipe Plated


  • Rumba Meats® Beef Liver (1 1/2 pounds, sliced)
  • 1/2 cup olive or vegetable oil
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup flour, all-purpose
  • 1/2 medium onion, thinly sliced
  • 2 tbsp fresh parsley, minced
  • 1/2 cup chicken broth
  • 1/2 cup boiled ham, diced
  • 1/4 cup red wine


  1. Slice liver into ½-inch to ¾ -inch slices. Combine flour, salt and pepper in a shallow pan and mix well.
  2. Dredge liver slices in flour mixture, shake excess.
  3. Heat oil in large sauté pan. Add slices, 3 or 4 at a time, to hot oil and cook on each side until golden brown. Place browned liver slices on a platter and set aside.
  4. Add onions to pan and cook until golden brown, stirring occasionally. Add ham, parsley, broth and wine, and bring to a boil, stirring frequently.
  5. Return browned liver slices to pan. Reduce heat and simmer for 15 to 20 minutes until fork tender and liver reaches an internal temperature of 160ºF.
  6. Serve with lime wedges and roasted potatoes, if desired.