\u00bc cup of flour
1 lb beef liver
\u00bc-\u00bd cup of butter
\u00bd tsp of salt
\u215b tsp of pepper
Oil to taste
1-2 tbsp of fresh minced sage
2 cups of thinly sliced onions
\u00bd cup of beef stock
1 tbsp of minced Italian parsley
\u00bc cup of dry white wine<\/p>\n\n\n\n
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\u2019re 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 saut\u00e9 your onions on a medium-high sort of level, so that they\u2019re 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.
-Take the liver, put it on a serving dish, and then, also add the onion to this. Add the sauce you just made, and then add a bit of parsley in order to garnish, and then you can serve it!<\/p>\n","protected":false},"excerpt":{"rendered":"
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