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.
CHICKEN POT PIE BAKE
Yumminess! 6 years later, this is still a favorite! I always get asked to make this
Layer Potatoes and Meatballs – DON’T LOSE THIS
Samoa Bundt Cake
Never bake apple pie again! This recipe is simply brilliant!
“What Occurs to Plants Moments After Being Watered with Sparkling Water?”
PARENTS KEPT THEIR BABY HIDDEN TO SHIELD HER FROM PEOPLE’S CURIOUS LOOKS. NOW, AT THE AGE OF 2, SHE LOOKS BEAUTIFUL
Girl Gives the Last of Her Money to Pay a Stranger’s Fine on the Bus, Cries When She Sees Him at Her Prom — Story of the Day
Crispy Cottage Cheese Delights