Liver In Wine Sauce

1. 1

   Heat oil in a frying pan.

2. 2

   While oil is heating, cut the liver into thin strips and dredge in the flour.

3. 3

   (Put flour in a plastic bag and shake the liver strips in the flour.) Saute the onions in the heated oil until almost transparent.

4. 4

   Add the floured liver and fry.

5. 5

   Stir constantly.

6. 6

   This easily burns.

7. 7

   When the liver has lost all signs of the white flour, pour in wine.

8. 8

   Stir gently to mix liver, onions and flour on bottom of pan and wine.

9. 9

   Reduce the heat to medium-low and cover pan.

10. 10

    Wine and liver will cook nicely in 20 minutes.

No nutritional information available.

No additional tips available.