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
Step1: .Join flour, salt and pepper in sack.
Step2: Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Step3: Set aside.
Step4: Heat skillet with 2-3 Tablespoons of butter and a dash of oil.
Step5: Saute the onions on medium heat until tender and glossy.
Step6: Move to side dish and sprinkle with savvy, salt and pepper.
Step7: Return skillet to high heat, add 3-4Tablespoons butter and dash of oil.
Step8: Add liver and sear 5 Minutes until brown.
Step9: Inside meat should be slightly pink.
Step10: Return onions to pan til heated.
Step11: Remove liver and onions from pan and plate.
Step12: Utilize stock and wine to deglaze skillet and decrease fluid until you have a thickened sauce.
Step13: Pour over liver and onions, sprinkle with parsley and serve.