Beef Liver With Onions

Ingredients:

• 1/4 cup of flour
• 1 lb beef liver, cut into pieces about half an inch thick
• 1/4-1/2 cup of butter
• 1/2 tsp of salt
• 1/8 tsp of pepper
• Oil, as needed
• 1-2 tbsp of fresh minced sage
• 2 cups of thinly sliced onions
• 1/2 cup of beef stock
• 1 tbsp of minced Italian parsley
• 1/4 cup of dry white wine

Instructions:

1. Combine the flour, salt, and pepper in a bag. Add the liver to the bag and shake until the pieces are coated. This helps to mellow the taste of the liver.
2. Heat about 3 tablespoons of butter and a little oil in a skillet over medium-high heat. Sauté the onions until tender and glossy. Transfer the onions to a dish and season with salt and pepper.
3. Add about 4 tablespoons of butter and a dash of oil to the skillet. Add the liver and cook for about 5 minutes until browned.
4. Once the liver is cooked, return the onions to the skillet and heat together.
5. Transfer the liver and onions to a plate. Deglaze the skillet with the beef stock and wine, reducing the liquid until it forms a thick sauce.
6. Serve the liver and onions topped with the sauce and garnished with minced sage and parsley.