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Venetian Liver With Vegetables

Western.Chefs's picture
Ingredients
  Beef liver 1 1⁄2 Pound, sliced 1 inch thick
  All-purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Onions 1 Pound, thinly sliced
  Dried sage leaves 1⁄2 Teaspoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Lemon juice/Lime juice 1 Tablespoon
  Chopped parsley 2 Tablespoon
  Frozen broccoli spears 20 Ounce (2 Packages, 10 Ounce Each)
  Salad oil 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. With paper towels, pat liver dry and cut into strips 1/4 inch wide.
2. On sheet of waxed paper, combine flour, salt and pepper and roll liver in mixture, coating well.

MAKING
3. In a large skillet, heat butter and 2 tablespoons oil and saute liver strips, turning frequently, until lightly browned on all sides for 5 minutes.
4. Remove and set aside.
5. Add remaining oil to skillet and saute onion slices, stirring frequently, until golden -€” 10 minutes.
6. Add sage and cook, covered, over low heat 5 minutes.
7. In a bowl combine liver with onion, tossing lightly and cook, covered, over low heat 5 minutes.
8. Add white wine and lemon juice and bring to boiling, stirring, until liver and onion are glazed for about 2 minutes.

SERVING
9. Sprinkle with chopped parsley, garnish with broccoli spears, cooked according to package directions and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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