Liver In Wine Sauce - cooking recipe

Ingredients

1 to 1 1/2 lb. beef liver
2 small onions, slivered
1 c. flour
1/2 c. cooking oil
2 c. red wine
salt and pepper to taste

Preparation

Heat oil in a frying pan.
While oil is heating, cut the liver into thin strips and dredge in the flour.
(Put flour in a plastic bag and shake the liver strips in the flour.) Saute the onions in the heated oil until almost transparent.
Add the floured liver and fry.
Stir constantly.
This easily burns.
When the liver has lost all signs of the white flour, pour in wine.
Stir gently to mix liver, onions and flour on bottom of pan and wine.
Reduce the heat to medium-low and cover pan.
Wine and liver will cook nicely in 20 minutes.