Sauteed liver a la stockett

Yield: 4 servings

Measure Ingredient
1 pounds Calf or baby beef liver
1 large Mild onion
\N \N Flour for dredging
\N \N Salt & pepper
\N \N Oil for cooking
\N \N Stock- beef or chicken - opt

Heat and iron skillet over medium heat. Add a little oil and heat.

Meanwhile, peel onions and cut into THIN slices. Place in oil and saute slowly until onions are light brown and beginning to caramelize. Remove onions from skillet. Add a little more oil to skillet if necessary. Dredge liver - should be sliced thinly - lightly in flour and season with salt and pepper. Turn skillet heat to high, and sautee liver until crisply brown on outside and still slightly pink (yes, medium rare!) on the inside. Turn liver slices a couple of times while cooking and regulate heat so meat doesn't scorch. Return onions to skillet briefly to reheat. A little stock (chicken or beef) may be used to deglaze the pan and create a flavorful gravy; but don't simmer the liver past medium rare lest it become tough. Serve immediately, with roasted or mashed potatoes and a green vegetable. Submitted By RICHARD DOUVILLE On 07-14-95

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