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Venetian Liver with Onions

4 lg Cooking onions
1/2 c Olive oil or salad oil
1/2 ts Grated lemon peel
2 lb Liver (calves, baby beef, beef or lamb) cut in 1/2" thick slices, trimmed of tough membrane and tubes
Salt and pepper

Quarter the onions and separate into layers. Place onions and oil in a large frying pan and cook, stirring, over medium-high heat for about 10 minutes or until onions are soft and slightly golden. Stir in lemon peel, then remove onions using slotted spoon and set aside.

Coat liver slices with flour. Sprinkle with salt and pepper. Return pan with oil in which onions were cooked to medium heat. Fill pan with liver slices, but do not crowd. Brown liver well on both sides, and cook until there is just a hint of pink color remaining in center (about 5 minutes). Transfer liver to a warm platter; keep warm. Return onions to pan and heat through, stirring. Pour over liver to serve.

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