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Tasty Liver And Onions |
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Serves: 4 Print this Recipe1/3 cup flour 1/2 teaspoon paprika 1/2 teaspoon garlic salt 1/2 teaspoon salt 1/8 teaspoon black pepper 1 pound beef sliced or calves liver 3 tablespoons butter or margarine 1 tablespoon vegetable oil 3 cups onions quartered and thinly sliced 1/4 cup white wine 2 tablespoons parsley chopped fresh 1 tablespoon lemon juice 1/2 teaspoon sage dried, crushed Parsley sprigs In a pie plate, combine flour, paprika, garlic salt, salt and pepper; set aside. Pat liver dry with paper towels. Cut liver into small pieces, about 2 1/2 x 1 inches, trimming out tough membranes and veins. Coat liver with flour mixture. In a large skillet over medium-high heat, brown liver in 1 tablespoon of melted butter or margarine and hot oil for 2 to 3 minutes on each side or until no longer red in center, (Liver toughens if cooked too long.) Remove to a serving platter. In same skillet over medium-high heat, melt remaining 2 tablespoons butter or margarine. Saute onions for 5 minutes or until tender. Reduce heat to low. Return liver to skillet. Add wine, chopped parsley, lemon juice and sage. Cook and stir for 2 minutes or until heated through. Transfer to platter and garnish with parsley sprigs. * If you don't want to use wine, use 4 teaspoons red wine vinegar mixed with 3 tablespoons water. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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