BEEF LIVER AND ONIONS
- a quarter cup flour
- half teaspoon salt
- 1⁄8 teaspoon pepper
- one lb beef liver
- 1⁄4-1⁄2 cup butter
- oil, to taste
- two cups thinly sliced onions
- 1 -2 tablespoon fresh sage, minced
- half cup beef stock
- a quarter cup dry white wine
- one tablespoon minced Italian parsley
Step one: .Join flour, salt and pepper in sack.
Step two: Slice the liver into half inch strips and shake in bag of seasonings to coat.
Step three: Set aside.
Step four: Heat skillet with two to three Tablespoons of butter and a dash of oil.
Step five : Saute the onions on medium heat until tender and glossy.
Step six: Move to side dish and sprinkle with savvy, salt and pepper.
Step seven : Return skillet to high heat, add three to four Tablespoons butter and dash of oil.
Step eight : Add liver and sear five Minutes until brown.
Step nine : Inside meat should be slightly pink.
Step ten: Return onions to pan til heated.
Step eleven: Remove liver and onions from pan and plate.
Step twelve: Utilize stock and wine to deglaze skillet and decrease fluid until you have a thickened sauce.
Step thirteen: Pour over liver and onions, sprinkle with parsley and serve.