Liver and Onions |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 5 minutes | 12 minutes | 315 | 205 | 23g | 430mg | 13g | 15g | 350mg |
| INGREDIENTS: | ||
| 3 tablespoons margarine or butter | 2 medium onions, thinly sliced | 1 pound liver, 1/2 to 3/4-inch thick |
| all-purpose flour | 3 tablespoons vegetable oil | salt and pepper to taste |
| 1 | Melt margarine in 10-inch skillet over medium-high heat. Cook onions in margarine 4 to 6 minutes, stirring frequently, until light brown. Remove onions from skillet; keep warm. |
| 2 | Coat liver with flour. Heat oil in same skillet over medium heat. Cook liver in oil 4 to 6 minutes, turning once and returning onions to skillet during last minute of cooking, until liver is brown. Sprinkle with salt and pepper. |