Ingredients:

– ¼ cup flour
– 1 lb beef liver
– ¼-½ cup butter
– ½ tsp salt
– ⅛ tsp pepper
– Oil to taste
– 1-2 tbsp fresh minced sage
– 2 cups thinly sliced onions
– ½ cup beef stock
– 1 tbsp minced Italian parsley
– ¼ cup dry white wine

Instructions:

1. Combine the flour, pepper, and salt in a bag.
2. Cut the liver into half-inch pieces and shake them in the bag until coated.
3. Heat 3 tablespoons of butter and a bit of oil in a skillet over medium-high heat. Sauté the onions until tender and glossy.
4. Remove the onions from the skillet, season with pepper and salt, and set aside.
5. In the same skillet, heat 4 tablespoons of butter and a dash of oil. Add the liver and cook for about 5 minutes, until browned.
6. Add the onions back to the skillet and heat through with the liver.
7. Transfer the liver and onions to a plate. Use the stock and wine to deglaze the skillet, reducing the liquid to create a thick sauce.
8. Place the liver and onions on a serving dish, pour the sauce over, garnish with parsley, and serve.