Beef Liver and Onions

Tonight’s liver & onions entree was the best I’ve ever eaten in my lifetime. The liver was very tender and mild flavored. Perhaps contributing to the tenderness was the fact I did soak the liver in milk first for about four hours. Also, it seemed one teaspoon sugar was adequate because I used sweet Spanish onion, sliced rather than diced. Another thing I did was cut the liver slices into smaller pieces, added salt and onion powder to flour, and after dredging, browned quickly in batches. This recipe as I made tonight is company perfect–absolutely delicious for liver lovers and a special taste treat for those who say they don’t care for liver.

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Ingredients:

1/4 cup flour
1 lb beef liver
1/4-1/2 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
oil, to taste
1 -2 tablespoon fresh sage, minced
2 cups thinly sliced onions
1/2 cup beef stock
1 tablespoon minced Italian parsley
1/4 cup dry white wine

Directions:

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