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Liver and Onions
1 pound calves liver, approximately 3/8 inch thick
1 Tablespoon butter
1 large yellow onion, sliced thin
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 Tablespoons minced parsley for garnish
salt and pepper to taste
- Cut the liver into thin strips.
- In a large nonstick skilled, melt the butter over medium high heat. Add the onion and cook until tender, stirring frequently.
- Add the liver. Salt and pepper as desired. Cook over medium high heat for 3 to 4 minutes or until tender, stirring frequently. Transfer to a plate.
- Stir the lemon juice and the Worcestershire sauce into the drippings in the skillet, stirring to loosen any bits that may be stuck to the pan. Pour over liver.
- Garnish with parsley.
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