Saute of Liver and Onions
Soaking the liver in milk before cooking removes its strong flavour and leaves it melt-in-your-mouth tender. For a complete meal, serve with fluffy rice and coleslaw.
Servings: 4
Ingredients:
-
1 lb (500 g) calves' liver
1 cup (250 mL) milk
3 tbsp (50 mL) olive oil
6 onions, thinly sliced
2 tsp (10 mL) red_wine_vinegar
Preparation:
Trim and cut liver into strips 3 inches (8 cm) long and 1/2 inch (1 cm) wide. In bowl, pour milk over liver; cover and refrigerate for 30 minutes.
Meanwhile, in large skillet, heat 2 tbsp (25 mL) of the oil over medium-low heat; cook onions, stirring occasionally, for 30 minutes or until lightly golden and very soft. With slotted spoon, remove onions and set aside. Wipe out skillet.
Drain liver and discard milk; pat liver dry. Add remaining oil to skillet and heat over medium-high heat; cook liver, stirring constantly, for about 3 minutes or until browned outside but still pink inside. Return onions to skillet along with vinegar; cook until heated through. Season with salt and pepper to taste.
Tags:
Main Course; Vegetables; Meat-Veal; Cheese/Other Dairy; Skillet;
Source
© CanadianLiving.com
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