Beef Liver and Onions

1. **Prepare the liver**: In a bag, combine the flour, pepper, and salt. Cut the liver into 1/2-inch pieces and shake them in the bag until well coated. This helps mute the strong flavor.

2. **Sauté the onions**: Heat about 3 tablespoons of butter and a bit of oil in a skillet over medium-high heat. Sauté the onions until they are tender and have a glossy sheen. Transfer the onions to a dish and sprinkle with a bit of salt and pepper.

3. **Cook the liver**: Add 4 tablespoons of butter and a small dash of oil to the skillet. Cook the liver pieces for about 5 minutes, until browned.

4. **Combine liver and onions**: Add the onions back to the skillet and heat them together with the liver.

5. **Make the sauce**: Remove the liver and onions from the skillet. Add the beef stock and white wine to the skillet to deglaze, reducing the liquid until it forms a thick sauce.

6. **Serve**: Place the liver and onions on a serving dish. Pour the sauce over them and garnish with minced Italian parsley.