BEEF LIVER AND ONIONS

YOU’LL NEED:

1⁄4 C. flour
1⁄2 Tsp. salt
1⁄8 Tsp. pepper
1 lb beef liver
1⁄4-1⁄2 C. butter
oil, to taste
2 C. thinly sliced onions
1 -2 Tbsp. fresh sage, minced
1⁄2 C. beef stock
1⁄4 C. dry white wine
1 Tbsp. minced Italian parsley

HOW TO MAKE:

1-Combine flour, salt and pepper in bag.
2-Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside.
3-Heat skillet with 2-3 tablespoons of butter and a dash of oil.
4-Saute the onions on medium heat until tender and glossy.
5-Transfer to side dish and sprinkle with sage, salt and pepper.
6-Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
7-Add liver and sear 5 minutes until brown.
8-Inside meat should be slightly pink.
9-Return onions to pan til heated.
10-Remove liver and onions from pan and plate.
11-Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
12-Pour over liver and onions, sprinkle with parsley and serve.

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