You’ll Need:
¼ cup of flour
1 lb beef liver
¼-½ cup of butter
½ tsp of salt
⅛ tsp of pepper
Oil to taste
1-2 tbsp of fresh minced sage
2 cups of thinly sliced onions
½ cup of beef stock
1 tbsp of minced Italian parsley
¼ cup of dry white wine

Steps:
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.