Liver and Onions

Russ Myers

By
@Beegee1947

True, this is not new, but still a well beloved family recipe.
Calf's liver is the most expensive...but not necessarily the best. Beef liver, in fact, contains a higher percentage of all the essential body building elements.
So be it...calf's, lamb, beef or pork, you should plan to serve liver at least once a week.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
2 / 4
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1 lb
liver (your choice)
2 tsp
cider vinegar
chopped parsley
salt and pepper (to taste)
1/2 tsp
oregano, dried
1 Tbsp
cooking oil
3 large
onions, sliced

Step-By-Step

1Cut liver into strips and sprinkle with salt and pepper.

Heat oil and add sliced onions.
Saute' until golden brown.
2Add liver, stir well and cover.

Let cook three minutes, turn slices and cook an additional three minutes more.
3Sprinkle cider vinegar over all and let cook three or four minutes more.
Serve very hot.
4Remember, the longer the liver cooks, the tougher it becomes.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom