|Onion||2 Cup (32 tbs), thinly sliced|
|Butter||1⁄2 Cup (8 tbs)|
|Sage||1⁄4 Teaspoon, crumbled|
|Liver||1 Pound, cut into thin strips|
|Flour||1⁄4 Cup (4 tbs)|
|Parsley||1 Tablespoon, minced|
|Dry white wine||3 Tablespoon|
Saute onion with sage and butter until onion is yellow .
Put flour, salt and pepper in bag and shake liver strips to coat.
Remove onions from skillet; add liver to skillet and cook at high heat for 5 minutes, stirring constantly.
Place liver in hot dish in warming oven.
Cook parsley, beef stock and wine for 1 minute; add onions and heat before pouring over liver