Beef Liver And OnionsIngredients:¼ cup of flour1 lb beef liver¼-½ cup of butter½ tsp of salt⅛ tsp of pepperOil to taste1-2 tbsp of fresh minced sage2 cups of thinly sliced onions½ cup of beef stock1 tbsp of minced Italian parsley¼ cup of dry white wineInstructions:First, you want to take a bag, and put the flour, the pepper, and the salt together in there.Cut the liver into pieces that are about a half an inch, and then, put them into the bag, shaking this until they’re coated. This will help with muting the taste of this.Get a skillet, and from there heat about 3 tablespoons of the butter, along with a little bit of oil, and from there, you want to sauté your onions on a medium-high sort of level, so that they’re nice and tender. You should see a small sheen of glossy on this.Once you see that, you want to take the onions, putting them inside a dish, and from there, sprinkle the onion as well with some pepper and salt.Heat up about 4 tablespoons of the butter, along with a
