Beef Liver & Onions


° 1⁄4 cup flour
° 1⁄2 teaspoon of salt
° 1⁄8 teaspoon of pepper
° 1 lb beef liver
° 1⁄4-1⁄2 cup of butter
° oil, to taste
 ° 2 c  chop onions
° 1-2 tbsp fresh sage, chopped
° 1⁄2 cup beef broth
° 1⁄4 cup dry white wine

° 1 tsp Italian parsley

– Mixing flour, salt // pepper in a bag.
– Slice the liver into 1/2 inch strips and shake in a bag of seasonings to coat. Put aside.
– Heat a frying pan with 2-3 tablespoons of butter and a drizzle of oil.
– Fry the onions over medium heat until soft and shiny.
– Transfer to a side dish and sprinkle with sage, salt and pepper.
– Return the pan to high heat, add 3-4 tablespoons of butter and a drizzle of oil.
– Add the liver and sear for 5 minutes until golden brown.
– The inside of the meat should be slightly pink.
– Return the onions to the pan until heated through.
– Remove the liver and the onions from the pan and the plate.
– Use stock and wine to deglaze the pan and reduce the liquid until you have a thickened sauce.
– Pour over the liver and onions, sprinkle with parsley and serve.
Enjoy !