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Liver - Alice Kuhar's Recipes

1 lb. baby beef or calf's liver cut in crosswise 1/4" strips
2 tablespoons olive oil
2 tablespoons butter
1 large onion, thinly sliced
1/2 cup flour
2 tablespoons white wine
2 tablespoons chopped parsley
*Salt & Pepper to taste

Coat liver slices with flour. Set aside. Heat 1 tablespoon olive oil
and 1 tablespoon butter in a skillet; add onion slices. Cook over medium heat until onion is tender. Remove onion and set aside. Add remaining oil and butter to skillet and heat. Add floured liver strips. Saute.turning frequently for about 2-3 minutes or until lightly browned on all sides. Stir in onion and cook for 1-2 minutes. Salt and pepper according to taste. Remove liver and onions to warm serving platter - Pour wine into skillet and boil briskly for about 2 *minutes, scraping the brown bits on bottom of pan. Pour the sauce over liver and onions. Sprinkle with parsley. Serve immediately.

2 lbs. beef liver, cut in 1" slices
3 large onions, sliced thinly
6 tablespoons salad oil
1/4 cup flour
1 teaspoon salt
1/4 teaspoon paprika
1 cup sour cream
1/2 cup water
Cut liver in 1 inch slices. Brown onions in a skillet with 4 tablespoons of oil. Remove onions from skillet with remaining oil. Add salt paprika, onions, sour cream and water. Cover, place over low heat, and simmer for 1 and 1/2 hours, or until tender, turning once.

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