Beef Liver and Onions

You’ll Need:

¼ cup of flour

1 lb beef liver

¼-½ cup of butter

½ tsp of salt

⅛ 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

Steps:

First, combine the flour, pepper, and salt in a plastic bag.

Cut the liver into ½-inch pieces, place them in the bag, and shake until evenly coated. This helps to mellow the strong flavor of the liver.

In a skillet, heat about 3 tablespoons of butter and a small amount of oil over medium-high heat. Sauté the onions until tender and slightly glossy.

Transfer the cooked onions to a dish and season with salt and pepper.

Add 4 tablespoons of butter and a dash of oil to the skillet. Cook the liver for about 5 minutes, or until browned.

Add the cooked onions back to the skillet and heat through with the liver.

Remove the liver and onions from the skillet and place them on a plate. Deglaze the skillet with beef stock and white wine, reducing the liquid until it thickens into a sauce.

Place the liver and onions on a serving dish, pour the sauce over them, and garnish with parsley.

Serve and enjoy!