Liver and Onions
by eileen2008
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INGREDIENTS
INSTRUCTIONS
Optional--One hour prior to cooking: Rinse liver and place in ice-cold milk to cover, for about one hour.
Peel and slice the onions. Melt butter in a large heavy skillet and add some vegetable oil. Add the sliced onions and slowly brown.
Remove the onions from the pan and set aside while cooking the liver.
In a small bowl or plastic bag combine the marjoram, thyme, parsley, salt and flour. Remove sliced liver from the milk, drain and coat with the seasoning flour mixture. Heat oil and butter in the skillet and fry the liver to the desired doneness. Return the onions to the pan and cook a bit longer.
Best served with a side of mashed potatoes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (404g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 168 | ||
| Calories from Fat: 37 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.1g | 5 % | |
| Saturated Fat 2g | 10 % | |
| Monounsaturated Fat 1.3g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 7.6mg | 2 % | |
| Sodium 28.8mg | 1 % | |
| Potassium 280.6mg | 7 % | |
| Total Carbohydrate 30.1g | 9 % | |
| Dietary Fiber 3.9g | 15 % | |
| Sugars, other 26.3g | ||
| Protein 3.9g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 168
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