Ingredients

• ¼ cup all-purpose flour
• 1 lb beef liver, sliced into ½-inch strips
• ¼–½ cup butter (divided)
• ½ tsp salt
• ⅛ tsp pepper
• Oil (for cooking)
• 1–2 tbsp chopped fresh sage
• 2 cups minced onions
• ½ cup beef broth
• ¼ cup dry white wine
• 1 tbsp chopped Italian parsley (for garnish)

Directions

1. In a large zip-top bag or bowl, mix flour, salt, and pepper. Add sliced liver and shake or toss to coat evenly.
2. In a large skillet, melt 2–3 tablespoons of butter with a drizzle of oil over medium heat. Add the onions and cook, stirring often, until soft and lightly browned.
3. Remove the onions from the skillet and place them in a dish. Season with sage, salt, and pepper to taste. Set aside.
4. In the same skillet, add the remaining 3–4 tablespoons of butter with a drizzle of oil over high heat. Add the floured liver slices and cook for about 5 minutes, stirring constantly until browned and cooked through.
5. Return the cooked onions to the skillet with the liver. Toss together and heat through for 1–2 minutes.
6. Transfer the liver and onions to a serving platter.
7. Deglaze the pan with beef broth and white wine, scraping up any flavorful bits from the bottom. Let simmer until the sauce thickens slightly.
8. Pour the sauce over the liver and onions. Garnish with chopped parsley.