Directions

1. Coat the beef liver in flour.
2. In a skillet, heat the butter and oil over medium heat.
3. Cook the onions until translucent, about 5 minutes.
4. Push the onions to the side and add the liver; cook for 2-3 minutes on each side until browned.
5. Add salt, pepper, sage, beef stock, and white wine.
6. Simmer for 5 minutes until the liver is cooked through.
7. Garnish with parsley before serving.