Directions:
- In a large skillet, cook the onions in 2 tblsps of the butter over moderate heat, stirring, for 20 minutes or until soft and golden-brown, and transfer with a slotted spoon to a plate.
- Add the remaining butter and oil to the skillet, heat over high heat until very hot and sauté the liver in batches (liver should be patted dry), separating the pieces with a fork, for 1-2 minutes or until the liver is browned lightly outside but still pink within.
- Stir in the wine and lemon juice and reduce the pan juices until thickened slightly.
- Stir in the onions and season.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 515.1 Kcal (2157 kJ) | ||
| Calories from fat | 258.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.7g | 44% | |
|---|---|---|---|
| Cholesterol | 853.61mg | 285% | |
| Sodium | 123.56mg | 5% | |
| Potassium | 212.17mg | 5% | |
| Total Carbs | 17.64g | 6% | |
| Sugars | 22.34g | 89% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 38.85g | 78% | |
| Vitamin C | 56.6mg | 94% | |
| Vitamin A | 10.3mg | 345% | |
| Iron | 6.9mg | 39% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 147.12 Kcal (616 kJ) | ||
| Calories from fat | 73.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 44% | |
|---|---|---|---|
| Cholesterol | 243.8mg | 285% | |
| Sodium | 35.29mg | 5% | |
| Potassium | 60.6mg | 5% | |
| Total Carbs | 5.04g | 6% | |
| Sugars | 6.38g | 89% | |
| Dietary Fiber | 0.78g | 11% | |
| Protein | 11.1g | 78% | |
| Vitamin C | 16.2mg | 94% | |
| Vitamin A | 3mg | 345% | |
| Iron | 2mg | 39% | |
| Calcium | 10.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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