Liver With Avocado
|Calves liver||1 Pound|
|Ripe avocado||1 Large, peeled, with seed removed, and sliced|
|Water||1⁄3 Cup (5.33 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
Remove membrane from liver and cut into 1 inch wide strips.
In skillet, heat oil to medium high temperature, keeping it below the smoking point.
Saute the liver strips and brown quickly, turning to avoid too much browning.
Remove to heated platter while still pink on the inside, as too long sauteing will toughen liver.
Saute avocado slices in same skillet, adding more oil if necessary, until lightly browned.
As the slices brown, remove from skillet and arrange over liver.
Add the 1/3 cup water, salt and pepper to the skillet and bring to a boil, stirring constantly (cook about 5 minutes).
Pour mixture over liver and avocado.
Sprinkle with lemon juice.