Venetian Liver with Vegetables Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Beef liver - 1 1/2 lb, sliced 1 inch thick | ||
| All-purpose flour - 1/4 cup | ||
| Salt | 1 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onions | 1 Pound, thinly sliced (Salad oil - 1/4 cup) | |
| Sage leaves | 1/2 Teaspoon, dried (Salad oil - 1/4 cup) | |
| Dry white wine | 1/4 Cup (16 tbs) (Salad oil - 1/4 cup) | |
| Lemon or lime juice - 1 tablespoon | ||
| Parsley | 2 Tablespoon, chopped (Salad oil - 1/4 cup) | |
| Frozen broccoli spears - 2 pkg (10-oz size) | ||
Directions
GETTING READY
1. With paper towels, pat liver dry and cut into strips 1/4 inch wide.
2. On sheet of waxed paper, combine flour, salt and pepper and roll liver in mixture, coating well.
MAKING
3. In a large skillet, heat butter and 2 tablespoons oil and saute liver strips, turning frequently, until lightly browned on all sides for 5 minutes.
4. Remove and set aside.
5. Add remaining oil to skillet and saute onion slices, stirring frequently, until golden -€” 10 minutes.
6. Add sage and cook, covered, over low heat 5 minutes.
7. In a bowl combine liver with onion, tossing lightly and cook, covered, over low heat 5 minutes.
8. Add white wine and lemon juice and bring to boiling, stirring, until liver and onion are glazed for about 2 minutes.
SERVING
9. Sprinkle with chopped parsley, garnish with broccoli spears, cooked according to package directions and serve.
1. With paper towels, pat liver dry and cut into strips 1/4 inch wide.
2. On sheet of waxed paper, combine flour, salt and pepper and roll liver in mixture, coating well.
MAKING
3. In a large skillet, heat butter and 2 tablespoons oil and saute liver strips, turning frequently, until lightly browned on all sides for 5 minutes.
4. Remove and set aside.
5. Add remaining oil to skillet and saute onion slices, stirring frequently, until golden -€” 10 minutes.
6. Add sage and cook, covered, over low heat 5 minutes.
7. In a bowl combine liver with onion, tossing lightly and cook, covered, over low heat 5 minutes.
8. Add white wine and lemon juice and bring to boiling, stirring, until liver and onion are glazed for about 2 minutes.
SERVING
9. Sprinkle with chopped parsley, garnish with broccoli spears, cooked according to package directions and serve.
Chef
