INGREDIENTS
1⁄4 cup flour
1⁄2 teaspoon salt
1⁄8 teaspoon of pepper
1 pound of beef liver
1⁄4-1⁄2 cup of butter
oil, to taste
2 cups of thinly sliced onions
1 -2 tablespoons fresh sage, chopped
1⁄2 cup meat broth
1⁄4 cup dry white wine
1 tablespoon of chopped Italian parsley
DIRECTIONS
Mix the flour, salt and pepper in a bag.
Cut the liver into half-inch strips and shake in a condiment bag to cover.
Set aside.
Heat the pan with 2-3 tablespoons of butter and a dash of oil.
Sauté onions over medium heat until tender and shiny.
Transfer to the garnish and sprinkle with sage, salt and pepper.
Put the pan back on high heat, add 3-4 tablespoons of butter and a dash of oil.
Add the liver and serve for 5 minutes until golden.
The inside of the meat should be slightly pink.
Return the onions to the frying pan until they get warm.
Remove the liver and onions from the pan and the plate.
Use the stock and wine to degas the pan and reduce the liquid until a thick sauce is obtained.
Pour over the liver and onions, sprinkle with parsley and serve.