Liver with Vinegar

1. 1

   If serving as an appetizer, cut the liver slices into 1 1/2-inch pieces, but leave the slices whole if serving as a main dish.

2. 2

   Saute the liver in a mixture of butter and oil over medium heat very briefly, for a minute or so, adding salt and pepper and turning the pieces over, until lightly colored but pink inside.

3. 3

   Remove from the pan and put aside.

4. 4

   Add crushed garlic and mint, if you like, and when the aroma rises, stir in the vinegar.

5. 5

   Return the liver to the pan and cook 1/2 minute more, turning the pieces over.

6. 6

   The liver should still be a little pink inside.

7. 7

   A different sort of tartness can be obtained by sprinkling with 1 tablespoon ground sumac instead of adding vinegar.

8. 8

   Fry 1 sliced onion in the butter and oil until soft, before adding the liver.

* Per serving · 4 servings · Values may vary.

No additional tips available.