Beef Liver Venetian Style
|Sliced beef/Veal liver||1 Pound, membrane removed, cut into short strips 1/4 inch wide|
|Vegetable oil||2 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Rubbed sage||1⁄4 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Chopped fresh parsley||2 Tablespoon|
Heat one half of the butter and oil in a heavy skillet and add the onions.
Sprinkle on the sage, stir, cover and simmer very slowly for 10 to 15 minutes, or until the onions begin turning golden.
Scrape the onions out of the skillet into a small bowl.
Put the strips of liver on a plate, sprinkle them with salt, pepper and flour, and toss them with both hands until all of the strips are coated with flour.
Shake off the excess flour.
Using the same skillet, heat the remaining butter and oil until very hot.
Add the liver strips to the skillet.
Keep the heat high while turning the meat to sear it all over a minute or two.
Scrape in the cooked onions, add the lemon juice and wine, cover and simmer for two minutes.
Taste for salt and pepper and correct if necessary.
Add the parsley and mix.
Spoon the liver and onions into the center of a warm platter.
Make a border of neat mounds of mashed potatoes or a ring of noodles.