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
First, you want to take a bag, and put the flour, the pepper, and the salt together in there.
Cut the liver into pieces that are about a half an inch, and then, put them into the bag, shaking this until they’re coated. This will help with muting the taste of this.
Get a skillet, and from there heat about 3 tablespoons of the butter, along with a little bit of oil, and from there, you want to sauté your onions on a medium-high sort of level, so that they’re nice and tender. You should see a small sheen of glossy on this.
Once you see that, you want to take the onions, putting them inside a dish, and from there, sprinkle the onion as well with some pepper and salt.
Heat up about 4 tablespoons of the butter, along with a small dash of oil to the skillet as well.
Add in the liver and then cook this for about 5 or so minutes, until this dish starts to brown.
Once this is finished cooking, put the onions directly onto the skillet, heating these up together with the liver as well.
Take the liver and onions and put this onto a plate. Use a stock and the wine to deglaze this, and from there, you want to make sure the liquid is reduced in this until it creates a nice, thick sauce that will really give you something to enjoy with this.