Veal liver and onions

Veal liver and onions

Liver with onions, mashed potatoes and asparagus
I don’t know about you, but I love veal liver. My two favorite recipes for beef liver are frying and sautéing with onions! Look at that.

Ingredients:

¼ cup flour.
1 pound beef liver.¼-½ cup butter.
½ teaspoons salt.
⅛ teaspoons pepper.
oil to taste.
1-2 tablespoons chopped fresh sage.2 cups thinly sliced ​​onions.
½ cup beef broth.
1 tablespoon chopped Italian parsley.
¼ cup dry white wine.
Preparation:
Mix flour, salt and pepper in a bag.Cut the liver into ½-inch strips and shake in the bag to coat.

Heat 2-3 tablespoons of butter and a dash of oil in a frying pan and fry the onions over medium-high heat.
Once the onions are soft and shiny, place them on a plate and sprinkle with sage, salt and pepper.
Over high heat, add 3-4 tablespoons of butter and a drizzle of oil to the pan.

Fry the liver until golden brown, about 5 minutes.Once the onions are cooked, add them back to the pan and heat them together.
Place the liver and onion on a plate. Deglaze with stock and wine and reduce the liquid until a thick sauce forms.
Pour over the liver and onion, sprinkle with parsley and serve.