Venetian Beef Liver With Onions Recipe
Ingredients
| Beef liver | 1 1/2 Pound | |
| Butter | 1/4 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Onions | 4 Medium, minced | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Cut liver into paper-thin 2-inch slices while partially frozen.
In skillet, heat together butter and olive oil.
Saute onions until soft and golden.
Add wine and cook for 2 minutes.
Add liver and fry quickly over high heat until browned on both sides.
Season with salt and pepper.
Add lemon juice.
Sprinkle with parsley.
Serve immediately.
Makes 4 servings.
In skillet, heat together butter and olive oil.
Saute onions until soft and golden.
Add wine and cook for 2 minutes.
Add liver and fry quickly over high heat until browned on both sides.
Season with salt and pepper.
Add lemon juice.
Sprinkle with parsley.
Serve immediately.
Makes 4 servings.
Chef
