Venetian Liver And Onions

Venetian Liver And Onions
Venetian Liver And Onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 4

    tablespoons olive oil

  • 1 1/2

    white onions sliced

  • 1

    teaspoon dried thyme crumbled

  • 1

    teaspoon rubbed or ground dried sage

  • 1

    garlic clove flattened

  • 2

    tablespoons all purpose flour

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 12

    ounces calf's liver, 1/4" to 1/2"-thk cut into strips

  • 1

    tablespoon butter

  • 1 1/2

    tablespoons minced fresh Italian parsley

Directions

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and saute until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic. Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and saute until liver is just cooked through, about 5 minutes. Stir in parsley. This recipe yields 2 servings.

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