Beef Liver and Onions



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 tablespoon fresh sage, minced
1⁄2 cup beef stock
1⁄4 cup dry white wine
1 tablespoon minced Italian parsley


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