Instructions: 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.

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