Chanfaina of Liver
|Onions||3 Large, chopped|
|Ground cumin||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Mint sprig/1 teaspoon dried||1|
|Chopped parsley||1 Tablespoon|
|Olive oil||3 Tablespoon|
|Beef liver||1 Pound, cut into 1 inch long strips|
|Water||1⁄4 Cup (4 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Sliced pimientos||1 Tablespoon|
Saute onions with spices and herbs in olive oil for approximately 2 minutes in heavy skillet.
Add liver and saute, stirring constantly, for another 2 minutes.
Add water and simmer, covered, until liver is done.
Stir in wheat germ, if desired, then salt and pepper.
Serve garnished with sliced pimientos and chopped parsley.