Ingredients:
- ¼ cup of flour
- 1 lb (0.45 kg) (0.45 kg) 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 (0.47 l) of thinly sliced onions
- ½ cup of beef stock
- 1 tbsp of minced Italian parsley
- ¼ cup of dry white wine
Steps:
- First, combine flour, pepper, and salt in a bag.
- Cut the liver into approximately half-inch pieces and coat them by shaking them in the bag. This will help mellow the taste.
- Heat about 3 tablespoons of butter and a bit of oil in a skillet. Sauté the onions over medium-high heat until tender and slightly glossy.
- Transfer the sautéed onions to a dish and season them with salt and pepper.
- Heat about 4 tablespoons of butter and a dash of oil in the skillet.
- Add the liver and cook for about 5 minutes, or until browned.
- Once cooked, return the onions to the skillet and heat them together with the liver.
- Transfer the liver and onions to a plate. Deg laze the skillet with beef stock and wine, reducing the liquid to create a thick sauce.
- Place the liver and onions on a serving dish, pour the sauce over them, and garnish with parsley.
- Serve and enjoy!
