You may also like
Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons butter
- 4 onions, sliced thin
- 3/4 teaspoon salt
- 1 1/2 pounds 1/2-inch-thick slices calf's liver, cut into 1 1/2-inch squares
- 1/4 teaspoon fresh-ground black pepper
- 6 fresh sage leaves, or 1/2 teaspoon dried sage
Method
- In a large nonstick frying pan, heat 3 tablespoons of the oil with 1 1/2 tablespoons of the butter over moderately high heat.
- Add the onions and cook, stirring occasionally, for 10 minutes.
- Stir in 1/4 teaspoon of the salt.
- Reduce the heat to moderate and cook, stirring frequently, until the onions are well browned, about 5 minutes longer.
- Remove.
- Sprinkle the liver with the remaining 1/2 teaspoon salt and the pepper.
- In the same pan, heat the remaining tablespoon oil and 1/2 tablespoon butter over high heat.
- When the pan is very hot, add the liver and sage.
- Cook, stirring, until just done, 1 to 2 minutes.
- Remove from the heat, return the onions to the pan, and toss.
