Serves: 4
Total Calories: 124

1 pound calves liver
3 tablespoons safflower oil
2 onions medium, quartered and thinly sliced
1 tablespoon butter real
1 tablespoon red wine vinegar plus 1 teaspoon
1/2 teaspoon sage dried, crushed
3 tablespoons parsley minced fresh

Trim off outer membrane and discard any tough veins or fibers of liver. Cut into thin julienne strips set aside. Heat 1 tablespoon oil in a heavy skillet to almost smoking. Add onions reduce heat and cook, stirring, for about 5 to 7 minutes or until golden. Set aside keep warm. Add 1 tablespoon oil to skillet and when nearly smoking, add 1/2 of the liver. Stir-fry for about 2 minutes set aside. Heat remaining 1 tablespoon oil to nearly smoking and stir-fry remaining liver in the same manner set aside. If using a nonstick skillet, wipe out. Heat butter in skillet while stirring, add onions, liver, vinegar, and sage. Quickly blend. Remove from heat sprinkle with parsley and serve immediately.

Note: Liver toughens when overcooked. This recipe delicately enhances the flavor of the liver and even those who think they don't like it, will.

Nutritional Facts:

Serves: 4
Total Calories: 124
Calories from Fat: 113

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