|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
Serving size: Complete recipe
Calories 1660 Calories from Fat 931
% Daily Value*
Total Fat 106 g162.6%
Saturated Fat 58 g290%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 1027.9 mg42.8%
Total Carbohydrates 72 g24%
Dietary Fiber 6.9 g27.5%
Sugars 14.4 g
Protein 104 g207.1%
Vitamin A 7448.5% Vitamin C 73.3%
Calcium 13.1% Iron 380.8%
*Based on a 2000 Calorie diet