Old Style Liver And Onions

• 1/2 c. all-purpose flour
• 1 tsp. ground sage
• 3/4 tsp. salt
• 1/2 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1 lb. beef liver, membrane removed and cut into 4 x 1 x 1/4-inch strips
• 1/4 c. Crisco shortening or oil
• 1 large onion, thinly sliced and separated into rings
• 1/8 tsp. minced garlic
• 2 Tbsp. snipped fresh parsley
• 1/4 c. white wine or chicken broth
• 1 Tbsp. lemon juice

1. Combine flour, sage, salt, paprika and cayenne in large plastic bag; set aside.
2. Heat Crisco shortening or oil in skillet on medium heat.
3. Add onion and garlic; saut until onion is tender.
4. Push to one side of skillet.
5. Add liver.
6. Fry liver for 6 to 8 minutes or until no longer pink.
7. Stir together liver and onions.
8. Sprinkle with parsley.
9. Add wine or chicken broth and lemon juice.
10. Cook, stirring constantly, 1 to 2 minutes.
11. Makes 4 servings.

allpurpose, ground sage, salt, paprika, cayenne pepper, beef, shortening, onion, garlic, parsley, white wine, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115009 (may not work)