liver and onions

Name: Liver and Onions
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 pound(s) liver (your choice); 2 teaspoon(s) cider vinegar; - chopped parsley; - salt and pepper (to taste); 1/2 teaspoon(s) oregano, dried; 1 tablespoon(s) cooking oil; 3 large onions, sliced

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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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(1 rating)

yield 2 / 4

prep time 20 Min

cook time 20 Min

method Stove Top

Ingredients For liver and onions

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 lg

onions, sliced

How To Make liver and onions

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.
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