Steps
First, youΒ wantΒ toΒ takeΒ aΒ bag, andΒ putΒ the flour, the pepper, and theΒ swabΒ togetherΒ in there.
CutΒ the liver intoΒ piecesΒ that are about aΒ halfΒ anΒ inch, andΒ also,Β putΒ them into theΒ bag,Β shakingΒ this until they βreΒ carpeted. This willΒ helpΒ withΒ mutingΒ theΒ tasteΒ of this.
GetΒ a skillet, and from thereΒ heatΒ aboutΒ 3Β soupspoonsΒ of theΒ adulation, along with aΒ littleΒ bitΒ ofΒ oil painting, and from there, youΒ wantΒ to sautΓ© your onions on aΒ medium–highΒ kindΒ ofΒ position, so that they βreΒ niceΒ and tender. You shouldΒ seeΒ aΒ smallΒ lusterΒ ofΒ lustrousΒ on this.
Once youΒ seeΒ that, youΒ wantΒ toΒ takeΒ the onions,Β puttingΒ them inside aΒ dish, and from there,Β sprinkleΒ the onion asΒ wellΒ with some pepper andΒ swab.
toastΒ upΒ aboutΒ 4Β soupspoonsΒ of theΒ adulation, along with aΒ smallΒ gustoΒ ofΒ oil paintingΒ to the skillet asΒ well.
AddΒ in the liver andΒ alsoΒ cookΒ this forΒ aboutΒ 5 orΒ soΒ twinkles, until thisΒ dishΒ starts to brown.
Once this isΒ finishedΒ cuisine,Β putΒ the onionsΒ directlyΒ onto the skillet,Β hottingΒ these upΒ togetherΒ with the liver asΒ well.
TakeΒ the liver and onions andΒ putΒ this onto aΒ plate.Β UseΒ aΒ stockΒ and the wine to deglaze this, and from there, youΒ wantΒ toΒ makeΒ sureΒ the liquid isΒ reducedΒ in this until it creates aΒ nice,Β thickΒ sauceΒ that willΒ reallyΒ giveΒ youΒ commodityΒ toΒ enjoyΒ with this.
TakeΒ the liver,Β putΒ it on aΒ servingΒ dish, andΒ also,Β alsoΒ addΒ the onion to this.Β AddΒ theΒ sauceΒ youΒ justΒ made, andΒ alsoΒ addΒ aΒ bitΒ of parsley inΒ orderΒ toΒ embellish, andΒ alsoΒ you canΒ serveΒ it!