Sauteed Liver
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
calves liver
|
* |
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | medium |
onions
sliced |
|
| ½ | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
calves liver
|
* |
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
all-purpose flour
|
|
| 2 | medium |
onions
sliced |
|
| 118 | ml |
white wine
|
*
|
Directions
Slice liver ¾ inch thick.
Season with salt and pepper and coat with flour.
In skillet heat butter and oil.
Add onions and sauté about 3 minutes.
Remove onions.
Add liver and fry over high heat, about 3 minutes each side.
Replace onions; add wine.
Turn heat up very hot; cook 1 minute.
Remove from heat and serve immediately.
