1 pound (approximately 454 g) beef liver ° 2-3 tablespoons butter (for onions) ° 2 tablespoons oil (for onions) ° 2 cups finely chopped onions ° 12 cups beef broth ° 2-3 tsp butter ° 2 tablespoons olive oil (for brown liver) ° 1 tablespoon finely chopped Italian parsley, to taste
* Directions for making the recipe:
In a bag, combine the flour, salt, and pepper.
To coat the liver, cut it into 1/2-inch strips and place it in a seasoning bag. Remove yourself from the situation.
Heat 2-3 tablespoons butter and oil in a frying pan.
On medium heat, fry onions until they are tender and glossy.
Season the mixture with salt & pepper and serve as a side dish.
Add 3-4 tablespoons butter and a dash of oil to the pan and return it to medium heat.
Cook for 5 minutes, or until the liver turns brown.
Take the liver and onions out of the skillet and place them on a plate.
Defrost the pan with the broth, then reduce the liquid until you get a thick sauce.
Serve with a sprinkling of parsley to taste.