Serves: 4
Total Calories: 34
Trim tough membranes and veins from liver. Cut into thin strips 2 to 3 inches long set aside.
In a 10-inch skillet over medium heat, sauté onions in 1 tablespoon of the margarine 15 minutes or until browned remove. Increase heat to medium-high. Heat 1 tablespoon of the margarine. Sauté half of the liver 30 seconds or until no longer pink. Remove liver from skillet. Repeat with remaining margarine and liver.
Return liver and onions to skillet. Sprinkle with parsley, vinegar, and sage. Toss to heat through. Serve immediately.
This Venetian Liver and Onions recipe is from the Budget Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
