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Liver and Onion Saute

Submitted by: Shara on 07/16/2002
4444 views
2.81 avg rating
392 votes
 
 
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Ingredients

2 lb fresh calves liver
1/4 c apple cidar vinegar
1 tsp cream or half and half
1 tsp season salt

pepper to taste
1 small onion sliced thinly
butter for frying

Directions

Put the liver in a bowl. Cover with vinegar and cream. Mix to cover all of the meat evenly. Put in refrigerator for at least 1 hour before frying.

Heat butter in a skillet and add onion. Fry until translucent or however you like your cooked onions. Remove from pan. Add more butter and heat pan.

Remove liver from marinade and discard marinade. Put 1 layer of liver on the bottom of the heated skillet and cook at moderate heat. The butter will brown the liver nicely. Do not overcook the meat. When golden brown on both sides remove and cover with onions.

Servings

4

Calories

2

Difficulty

Easy
 

Comments

The vinegar helps to keep the liver very moist. This is nothing like the shoe leather they used to serve to us when we were kids. If you haven't tried liver in a while this could change your mind about it.
 
 
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