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Venetian Liver With Onions

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  Onions 2 Medium, thinly sliced and separated into rings
  Cooking oil 2 Tablespoon
  Beef liver 1 Pound, cut 3/8 inch thick
  Lemon juice 1 Tablespoon
  Water 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Dried marjoram 3⁄4 Teaspoon, crushed
  Snipped parsley 1 Tablespoon

In covered skillet cook onions in cooking oil over low heat about 20 minutes or till very tender, stirring occasionally.
Remove from skillet.
Increase heat to medium.
Add liver to skillet; sprinkle with a little salt and pepper.
Cook for 3 minutes; turn liver.
Return onions to skillet.
Cook for 2 to 3 minutes longer or till liver is done.
Remove skillet from heat.
Transfer liver and onions to serving platter.
Stir lemon juice, water, Worcestershire sauce, and marjoram into pan drippings; pour over liver.
Sprinkle with parsley.

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