° 14 cups of flour
° 1⁄2 teaspoon salt
° 1⁄8 teaspoon pepper
° 1 pound (about 454 g) beef liver
° 2-3 tablespoons butter (for onions)
° 2 tablespoons of 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
* Recipe instructions:
Mix the flour, salt and pepper in a bag.Cut the liver into 1/2-inch strips and shake it into a seasoning bag to coat. Sit aside.
Heat a frying pan with 2-3 tablespoons of butter and oil.Fry onions over medium heat until soft and shiny.
Transfer the mixture to a side dish and sprinkle with salt and pepper.
Return pan to medium heat, add 3-4 tablespoons butter and a dash of oil.
Add the liver and cook for 5 minutes until it turns brown.
Remove the liver and onions from the skillet and plate.
Use the broth to defrost the pan and reduce the liquid until you get a thick sauce.
Sprinkle with parsley to taste and serve.