Beef Liver and Onions

 

You’ll Need:

• 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

Steps:

1. First, combine the flour, pepper, and salt in a plastic bag.
2. Cut the liver into ½-inch pieces, place them in the bag, and shake until evenly coated. This helps to mellow the strong flavor of the liver.
3. In a skillet, heat about 3 tablespoons of butter and a small amount of oil over medium-high heat. Sauté the onions until tender and slightly glossy.
4. Transfer the cooked onions to a dish and season with salt and pepper.
5. Add 4 tablespoons of butter and a dash of oil to the skillet. Cook the liver for about 5 minutes, or until browned.
6. Add the cooked onions back to the skillet and heat through with the liver.
7. Remove the liver and onions from the skillet and place them on a plate. Deglaze the skillet with beef stock and white wine, reducing the liquid until it thickens into a sauce.
8. Place the liver and onions on a serving dish, pour the sauce over them, and garnish with parsley.
9. Serve and enjoy!