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!
Serves:
Ingredients
- 4tbspolive oil
- 2tbspbutter
- 4onions
- ¾tspsalt
- 1½lbscalf’s liver,½ inch thick slices
- ¼tspfresh ground black pepper
- 6fresh sage leaves
Instructions
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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.
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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.
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Sprinkle the liver with the remaining ½ teaspoon salt and the pepper.
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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.
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Cook, stirring, for 1 to 2 minutes, until just done. Remove from the heat, return the onions to the pan, and toss.
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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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