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Italian-Style Liver

American.foodie's picture
  Onion 1 Medium
  Olive oil/Vegetable oil 2 Tablespoon
  Beef liver 1 Pound
  Water 2 Tablespoon
  Ground coriander 1 Teaspoon
  Fennel seed 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Zucchini/Yellow summer squash 1 Medium

Cook and stir onion in oil in 10-inch skillet over medium heat until onion is tender, about 5 minutes.
Remove onion with slotted spoon; reserve.
Cut liver into 6 serving pieces if necessary.
Cook liver in same skillet over medium-high heat until brown, 2 to 3 minutes on each side.
Drizzle water over liver.
Mix coriander, fennel seed, salt and cumin; sprinkle over liver.
Arrange onion and zucchini over liver.
Cover and cook over low heat until zucchini is crisp-tender, 6 to 8 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1026 Calories from Fat 434

% Daily Value*

Total Fat 49 g75.2%

Saturated Fat 10 g49.8%

Trans Fat 0.8 g

Cholesterol 1247.5 mg415.8%

Sodium 1317 mg54.9%

Total Carbohydrates 49 g16.2%

Dietary Fiber 9.5 g38.1%

Sugars 11.8 g

Protein 98 g196.3%

Vitamin A 1540.3% Vitamin C 88.3%

Calcium 20.5% Iron 143.5%

*Based on a 2000 Calorie diet

Italian-Style Liver Recipe