Youâll Need:
Πcup of flour
1 lb beef liver
Œ-œ cup of butter
œ tsp of salt
â
tsp of pepper
Oil to taste
1-2 tbsp of fresh minced sage
2 cups of thinly sliced onions
œ cup of beef stock
1 tbsp of minced Italian parsley
Πcup of dry white wine
Steps:
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 theyâre 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 sautĂ© your onions on a medium-high sort of level, so that theyâre 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.
