Liver and Onions Venetian Style Recipe

Liver and Onions Venetian Style Recipe

How To Make Liver and Onions Venetian Style

Switch up your steak meals with this lusciously tender and filling liver and onions dish, all tossed in a rich butter-sage sauce, for a tastier dinner meal!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes

Serves:

Ingredients

  • 4tbspolive oil
  • 2tbspbutter
  • 4onions
  • ¾tspsalt
  • lbscalf’s liver,½ inch thick slices
  • ¼tspfresh ground black pepper
  • 6fresh sage leaves

Instructions

  1. In a large nonstick frying pan, heat 3 tablespoons of the oil with 1½ tablespoons of the butter over moderately high heat. Add the onions and cook, stirring occasionally, for 10 minutes.

  2. Stir in ¼ teaspoon of the salt. Reduce the heat to moderate and cook, stirring frequently, until the onions are well browned, about 5 minutes longer. Remove.

  3. Sprinkle the liver with the remaining ½ teaspoon salt and the pepper.

  4. In the same pan, heat the remaining tablespoon oil and ½ tablespoon butter over high heat. When the pan is very hot, add the liver and sage.

  5. Cook, stirring, for 1 to 2 minutes, until just done. Remove from the heat, return the onions to the pan, and toss.

  6. Serve and enjoy!

Nutrition

  • Calories: 463.56kcal
  • Fat: 27.83g
  • Saturated Fat: 8.33g
  • Trans Fat: 0.60g
  • Monounsaturated Fat: 13.03g
  • Polyunsaturated Fat: 3.10g
  • Carbohydrates: 17.66g
  • Fiber: 2.78g
  • Sugar: 5.33g
  • Protein: 35.51g
  • Cholesterol: 583.39mg
  • Sodium: 573.25mg
  • Calcium: 64.95mg
  • Potassium: 726.79mg
  • Iron: 11.67mg
  • Vitamin A: 19966.31µg
  • Vitamin C: 10.93mg
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