LIVER AND ONIONS

Ingredients:

• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 lb beef liver
• 1⁄4-1⁄2 cup butter
• Oil, to taste
• 2 cups thinly sliced onions
• 1 – 2 tablespoons fresh sage, minced
• 1⁄2 cup beef stock
• 1⁄4 cup dry white wine
• 1 tablespoon minced Italian parsley

Instructions:

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

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