My Mother Used to Make This — and It Was Delicious!

Instructions

1. Prepare the Liver:
   Mix the flour, salt, and pepper in a plastic bag. Cut the liver into ½-inch (1.25 cm) strips and coat them with the seasoned flour.

2. Cook the Onions:
   Heat butter and oil in a skillet. Sauté the onions until soft and glossy. Remove and set aside.

3. Sear the Liver:
   In the same pan, melt a bit more butter and oil. Add the liver strips and sear for about 5 minutes, until browned but still slightly pink inside.

4. Combine:
   Return the onions to the pan with the seared liver.

5. Make the Sauce:
   Deglaze the pan with beef broth and white wine, scraping up any browned bits. Let the sauce reduce until slightly thickened.

6. Serve:
   Pour the sauce over the liver and onions, sprinkle with chopped parsley, and serve immediately.

🍽 Serving Suggestion

Delicious with mashed potatoes, rice, or a slice of crusty bread to soak up the sauce. Serve with a glass of the same white wine used in the recipe for a perfect pairing.