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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover bottom of very large skillet with olive oil. | 2. Slice the onions 1/8 of an inch thick & place into skillet. | 3. Add 1/4 tsp salt, 1 tsp pepper, 1 tsp paprika & 1 tsp curry. | 4. Sauté on low heat & covered about 2 1/2 to 3 hours. | 5. Cut liver into 1 1/2 to 2 inch cubes. | 6. Place the cubed liver into a plastic bag with 4 tbsp flour, 1/2 tsp salt & 1/2 tsp pepper. | 7. Shake the bag to fully coat all of the liver. | 8. In a clean skillet, cover bottom with olive oil & on high heat get the oil VERY HOT! | 9. Place the liver into the extremely hot oil & sear the liver on both sides. | 10. Add a little more salt, pepper & curry if needed. | 11. Add the liver & onions together & fold & serve. | 12. This could be served, if desired, over either rice, coos coos, polenta or pasta. | 13. Potatoes are only recommended as a side dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef liver	1		skinned deveined	612.0014	17.6347	92.2989	16.456
onion	4		sliced	256.0	59.776	7.04	0.64
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
extra virgin olive oil				-	-	-	-
salt	1 1/2	1/2		-	-	-	-
pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.