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Saute Of Liver And Onions

Canadian.Recipes's picture
Ingredients
  Calves liver 1 Pound
  Milk 250 Milliliter
  Olive oil 50 Milliliter
  Onions 6
  Red wine vinegar 10 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

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: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Stir Fried
Servings: 
4

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