𝘉𝘦𝘦𝘧 𝘓𝘪𝘷𝘦𝘳 𝘢𝘯𝘥 𝘖𝘯𝘪𝘰𝘯𝘴

Steps

First, you want to take a bag, and put the flour, the pepper, and the swab together in there.

Cut the liver into pieces that are about a half an inch, and also, put them into the bag, shaking this until they ’re carpeted. This will help with muting the taste of this.

Get a skillet, and from there heat about 3 soupspoons of the adulation, along with a little bit of oil painting, and from there, you want to sauté your onions on a medium–high kind of position, so that they ’re nice and tender. You should see a small luster of lustrous on this.

Once you see that, you want to take the onions, putting them inside a dish, and from there, sprinkle the onion as well with some pepper and swab.

toast up about 4 soupspoons of the adulation, along with a small gusto of oil painting to the skillet as well.

Add in the liver and also cook this for about 5 or so twinkles, until this dish starts to brown.

Once this is finished cuisine, put the onions directly onto the skillet, hotting these up together with the liver as well.

Take the liver and onions and put this onto a plate. Use a stock and the wine to deglaze this, and from there, you want to make sure the liquid is reduced in this until it creates a nice, thick sauce that will really give you commodity to enjoy with this.

Take the liver, put it on a serving dish, and also, also add the onion to this. Add the sauce you just made, and also add a bit of parsley in order to embellish, and also you can serve it!