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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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

Directions Step-By-Step

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

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

Let cook three minutes, turn slices and cook an additional three minutes more.
3
Sprinkle cider vinegar over all and let cook three or four minutes more.
Serve very hot.
4
Remember, 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