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Saute Of Liver And Onions

  Calves liver 1 Pound
  Milk 250 Milliliter
  Olive oil 50 Milliliter
  Onions 6
  Red wine vinegar 10 Milliliter
  Salt To Taste
  Pepper To Taste

Trim and cut liver into strips 3 inches (8 cm) long and 1/2 inch (1 cm) wide.
In bowl, pour milk over liver; cover and refrigerate for 30 minutes.
Meanwhile, in large skillet, heat 2 tbsp (25 mL) of the oil over medium-low heat; cook onions, stirring occasionally, for 30 minutes or until lightly golden and very soft.
With slotted spoon, remove onions and set aside.
Wipe out skillet.
Drain liver and discard milk; pat liver dry.
Add remaining oil to skillet and heat over medium-high heat; cook liver, stirring constantly, for about 3 minutes or until browned outside but still pink inside.
Return onions to skillet along with vinegar; cook until heated through.
Season with salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Average: 3.8 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 427 Calories from Fat 221

% Daily Value*

Total Fat 25 g38.1%

Saturated Fat 3 g14.9%

Trans Fat 0 g

Cholesterol 6.2 mg2.1%

Sodium 132.8 mg5.5%

Total Carbohydrates 23 g7.5%

Dietary Fiber 3.5 g14%

Sugars 12 g

Protein 29 g58.2%

Vitamin A 1.4% Vitamin C 25.4%

Calcium 11.8% Iron 3%

*Based on a 2000 Calorie diet

Saute Of Liver And Onions Recipe