You’ll Need:
¼ cup of flour.
1 lb. beef liver.
¼-½ cup of butter.
½ tsp of salt.
¼ tsp of pepper.
Oil to taste.
1-2 tbsp. of fresh minced sage.
2 cups of thinly sliced onions.
½ cup of beef stock.
1 tbsp. of minced Italian parsley.
¼ cup of dry white wine.
How to:
-In a bag, mix together the flour, salt and pepper.
-Cut the liver into ½ inch strips and shake in the bag to coat.
-In a skillet, heat 2-3 tosps. of butter and a dash of oil and sauté the onions on medium high.
-Once tender and glossy, place the onions in a dish and sprinkle with sage, salt and pepper.
-Over high heat, add 3-4 tbsps. of butter and a dash of oil to the skillet.
-Cook the liver for 5 minutes or so until browned.
-Once cooked, return the onions to the skillet and heat together.
-Transfer the liver and onions to a plate. Use stock and wine to de-glaze the pan and reduce the liquid until you get a thick sauce.
-Pour over the liver and onions and sprinkle with parsley and serve.
