Ingredients:
Ingredient Quantity
Flour 1/4 cup
Salt 1/2 teaspoon
Pepper 1/8 teaspoon
Beef liver 1 lb
Butter 1/4-1/2 cup
Oil to taste
Onions, thinly sliced 2 cups
Fresh sage, minced 1-2 tablespoons
Beef stock 1/2 cup
Dry white wine 1/4 cup
Italian parsley, minced 1 tablespoon
Instructions:
Prepare the liver: Combine flour, salt, and pepper in a bag. Cut liver into 1/2 inch strips and coat in the seasoned flour.
Cook the onions: Heat butter and oil in a skillet. Sauté onions until tender and glossy. Remove and set aside.
Sear the liver: In the same skillet, melt more butter and oil. Add liver strips and sear for about 5 minutes until browned. The inside should be slightly pink.
Combine: Return onions to the skillet with the seared liver.
Make the sauce: Deglaze the pan with beef stock and white wine. Reduce the liquid until thickened.
Serve: Pour the sauce over the liver and onions. Garnish with parsley. Serve immediately.