Beef liver in Venetian

Submitted by enr on 22 Mar 2003
Ingredients
400 g veal liver
300 g onion
4 tbsp (40 ml) red wine
salt
Method
The chopped onion fry until yellow. Liver was cut into pieces, fry in a hot sunflower oil on each side at most one minute, mix with roasted onions, pour the wine, boil 1 minute, add salt and serve immediately.
Containers:
Difficulty
Easy
Tested
0 users
22 Mar 2003
Author
vg