Venetian Beef Liver With Onions
|Beef liver||1 1⁄2 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Onions||4 Medium, minced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Teaspoon|
|Chopped parsley||2 Tablespoon|
Cut liver into paper-thin 2-inch slices while partially frozen.
In skillet, heat together butter and olive oil.
Saute onions until soft and golden.
Add wine and cook for 2 minutes.
Add liver and fry quickly over high heat until browned on both sides.
Season with salt and pepper.
Add lemon juice.
Sprinkle with parsley.
Makes 4 servings.