|4 tablespoons||Olive oil|
|1½||White onions; sliced|
|1 teaspoon||Dried thyme; crumbled|
|1 teaspoon||Rubbed or ground dried sage|
|1||Garlic clove; flattened|
|2 tablespoons||All purpose flour|
|Salt and pepper|
|1||12 ounce; 1/4- 1/2-inch-thick|
|; calf's liver, cut|
|; into strips|
|1½ tablespoon||Minced fresh Italian parsley|
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, ½ teaspoon thyme and ½ teaspoon sage and saute until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes.
Combine flour, remaining ½ teaspoon thyme and remaining ½ teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and saute until liver is just cooked through, about 5 minutes. Stir in parsley.
Bon Appetit March 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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