Sautéed Liver With Apples And Onions: The Best Sautéed Liver With Apples And Onions Recipe from Cook'n

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	Sautéed Liver With Apples And Onions

Serves: 4

Print this Recipe

   1 1/2 pounds calves liver sliced to desired thickness
   1 cup milk
   1/4 cup butter or margarine
   4 onions medium, thinly sliced
   1/8 teaspoon salt
   2 apples medium red, washed and cored
   1/4 cup butter or margarine
   2 tablespoons brown sugar
   1/3 cup flour
   1 teaspoon salt
   1/8 teaspoon black pepper freshly ground
   Butter or margarine
   Fresh parsley sprigs

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Rinse liver; place in a shallow pan. Add milk and turn slices to coat well. Refrigerate for 1/2 hour.

In a large skillet melt butter or margarine. Add onions and sprinkle with salt. Cook over low heat, turning as needed, for 15 minutes or until onions begin to brown. Transfer onions to a small pan; cover and keep warm. Set skillet aside.

Trim ends of apples and cut each crosswise into three slices. In a medium skillet over medium heat cook apples in butter or margarine for 5 minutes. Sprinkle with brown sugar and cook 5 minutes longer, turning apples to coat with melted sugar. Cover and keep warm.

Drain liver and pat dry. In a plastic bag combine flour, salt and pepper; add liver and shake until well coated.

In the skillet used for onions sauté liver over medium heat for 3 to 4 minutes on each side, adding butter or margarine as needed. Cooking time will depend on thickness of liver and desired doneness.

Serve liver on a heated platter topped with onions and apples. Garnish with parsley.

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