Venetian Liver With Onions
|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|
|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.
Serving size: Complete recipe
Calories 1066 Calories from Fat 420
% Daily Value*
Total Fat 47 g72.7%
Saturated Fat 10.1 g50.3%
Trans Fat 0.8 g
Cholesterol 1247.5 mg415.8%
Sodium 389.9 mg16.2%
Total Carbohydrates 62 g20.5%
Dietary Fiber 9.1 g36.3%
Sugars 18.6 g
Protein 98 g195.7%
Vitamin A 1564.7% Vitamin C 109.7%
Calcium 21.9% Iron 152.2%
*Based on a 2000 Calorie diet