Saute Of Liver And Onions
|Calves liver||1 Pound|
|Olive oil||50 Milliliter|
|Red wine vinegar||10 Milliliter|
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.