Liver with Wine & Onion Sauce
750g liver (1.65 lbs)
1 tbsp butter
1 tsp flour or cornstarch
1 tbsp finely chopped onion or more
1 tsp finely chopped parsley
1 cup stock
1/2 cup wine
1/2 tbsp tomato paste
Clean the liver of all membranes and vessels, cut into pieces. In
a pot heat up 1 tbsp butter, when hot add the liver; cook for a
few minutes, turning it a few times to brown evenly. Add salt and
pepper, finely chopped onion, parsley. Sprinkle 1 with tsp flour.
Let it brown a couple of minutes. Pour in the wine, the stock,
and a little tomato paste. Bring to a boil. Serve.