Liver And Onions, Italian Style
|Beef liver||1 1⁄2 Pound, sliced about 1/4 to 1/2 in. thick|
|Flour||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Onions||2 , thinly sliced|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Marsala||1⁄2 Cup (8 tbs)|
If necessary, remove tubes and membrane from liver; cut liver into serving-sized pieces.
boat liver with a mixture of flour, salt, monoso-dium glutamate, and pepper; set aside.
Cook onions until tender in hot oil in a large skillet.
Remove onions and add liver.
Brown on both sides over medium heat.
Return onions to skillet; add the wine.
Bring to boiling and cook 1 minute.