Liver & Onions
Yield
3 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef liver
|
|
| 2 | each |
onions
sliced |
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
sage
ground |
*
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef liver
|
|
| 2 | each |
onions
sliced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
sage
ground |
*
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
Cut liver into serving pieces.
Mix onions, oil, pepper and sage in 1-qt casserole.
Cover and microwave on high until onions are crisp tender, 4 to 6 minutes.
Brush liver with soy sauce.
Arrange with thickest pieces to outsied in 9- inch pie plate.
Spoon onions evenly over liver. Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn.
Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook).
Let stand 3 minutes.
Sprinkle with lemon juice and parsley just before serving.
