A very classic dish that many families grew up with.
Leber mit Tzibbeles - Liver and Onions
- 1 1/2 lbs. Calf's liver
- 2 Onions thinly sliced
- 5 Tbls. Bird fat, butter, or light vegetable oil
- 3 Tbls. Parsley finely chopped
Kosher the liver by seasoning with salt and briefly searing under HOT grill or torch.
Cook onions in oil with a little salt on low heat for about 60 minutues or until very soft and creamy.
Slice liver into thin strips and add to hot pan. Stir constantly until cooked through. Finish with parsley.