Venetian Liver With Onions Recipe

Summary

CuisineMain Ingredient

Ingredients

 Onions2 Medium, thinly sliced and separated into rings
 Cooking oil2 Tablespoon
 Beef liver1 Pound, cut 3/8 inch thick
 Lemon juice1 Tablespoon
 Water1 Tablespoon
 Worcestershire sauce1 Teaspoon
 Dried marjoram3⁄4 Teaspoon, crushed
 Snipped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1066 Calories from Fat 420

% Daily Value*

Total Fat 47 g72.7%

Saturated Fat 10.1 g50.3%

Trans Fat 0.8 g

Cholesterol 1247.5 mg

Sodium 389.9 mg16.2%

Total Carbohydrates 62 g20.5%

Dietary Fiber 9.1 g36.3%

Sugars 18.6 g

Protein 98 g195.7%

Vitamin A 1564.7% Vitamin C 109.7%

Calcium 21.9% Iron 152.2%

*Based on a 2000 Calorie diet

Directions

In covered skillet cook onions in cooking oil over low heat about 20 minutes or till very tender, stirring occasionally.
Remove from skillet.
Increase heat to medium.
Add liver to skillet; sprinkle with a little salt and pepper.
Cook for 3 minutes; turn liver.
Return onions to skillet.
Cook for 2 to 3 minutes longer or till liver is done.
Remove skillet from heat.
Transfer liver and onions to serving platter.
Stir lemon juice, water, Worcestershire sauce, and marjoram into pan drippings; pour over liver.
Sprinkle with parsley.
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