- Half a cup of flour.
- 1 pound of beef liver.
- Half a cup of butter.
- Half a teaspoon of salt.
- 1 teaspoon pepper.
- 1-2 tsps fresh Chopped sage.
- 2 cups finely chopped onion.
- Half a cup of beef broth.
- 1 tsp Chopped Italian Parsley
How To Make Beef, Liver and Onions
In a bag, mix the flour, salt and pepper together, then place the liver (cut into half-inch slices) in the bag and shake well until it is covered.
In a frying pan, melt 2 to 3 tablespoons of butter with a little oil and saute the onions over a medium heat.
Put onions in a plate and season with sage, salt and pepper.
In the same skillet, melt 3-4 tablespoons of butter and a little oil over a high heat and stir with the liver. Cook for 5 minutes, stirring constantly.
Add onions to the liver, heat and place on a serving dish.
Saute the skillet with the broth and wine and leave it on the stove until you get a thick sauce.
Pour the mixture over the liver and onions and sprinkle with parsley.