Ingredients
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4 tablespoons olive oil
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1 teaspoon dried thyme, crumbled
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1 teaspoon rubbed sage or 1 teaspoon ground sage
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2 tablespoons all-purpose flour
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salt and pepper
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12 ounces calf liver, 1/4 to 1/2 inch thick, cut into strips
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1 tablespoon butter
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1 1/2 tablespoons minced fresh Italian parsley
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1 garlic clove, flattened
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1 1/2 white onions, sliced
Instructions
- Heat 3 tablespoons oil in heavy large skillet over medium heat.
- Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes.
- Transfer to bowl.
- Add remaining 1 tablespoon oil to skillet.
- Add garlic and cook until golden brown, about 2 minutes.
- Discard garlic.
- Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
- Season with salt and pepper.
- Pat liver dry and add to flour mixture and toss to coat.
- Add butter to garlic oil and melt over medium-high heat.
- Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
- Add onions and sauté until liver is just cooked through, about 5 minutes.
- Stir in parsley.