Sauteed Liver Yorkville


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 1/2 lb beef liver,thin sliced
1 cup milk
8 Tbs margerine
4 medium onions,sliced thinly
salt
1/3 cup flour
1/8 tsp pepper
2 medium red apples
parsley


Directions

Wash liver. Place in shallow pan. Add milk,turning slices to coat well. Refigerate 1/2 hour.Heat 4 tbs margerine in large skillet. Add onion slices and 1/8 tsp salt. Cook over low heat,stirring occasionally,until onion begins to brown-about 15 minutes.


Meanwhile,drain liver well. Combine flour flour,1 tsp salt,and pepper;use flour mixture to coat liver well.


Wash and core apples. Trim ends,and cut each crosswise into 3 slices. Add to skillet with onion, and cook until tender and golden on each side- about 10 minutes.


Heat remaining margerine in another skillet. Add liver slices,and saute until golden brown on each side- 3 to 4 minutes per side.


To serve: Place liver on heated platter. Top with onion and apple slices; garnish with parsely.


Makes 4 to 6 servings.


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