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 a bag.
Slice the liver into 1/2 inch strips and shake in a bag of seasonings to coat.
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 a side dish and sprinkle with sage, salt, and pepper.
Return skillet to high heat, add 3-4 tablespoons butter, and a 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 the pan and reduce liquid until you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.