Sautéed Calf's Liver and Onions

Name: Sautéed Calf's Liver and Onions
Yield: Serves 4
Ingredients: 3 tablespoons, extra-virgin olive oil; 3 tablespoons, unsalted butter; 3 , medium onions, sliced thin (about 4 cups); , Salt; 4 (1/2-inch-thick) slices, calf's liver (about 1 pound); , Ground black pepper; 2 tablespoons, lemon juice; 2 tablespoons, minced fresh parsley leaves

Main Courses
Beef

Calf’s liver and onions served in the Venetian style—that is, sautéed and finished with lemon—is a delicious way to enjoy the dish. But, as with any liver and onion preparation, how the liver is cooked is key to the dish’s success.

SERVES 4

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