riks12/20/10




I usually serve this shabbos day next to the eggs, but it taste great on a bed of rice for anytime. I also like to cut the liver in smaller peices its prettier.






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #794















  • rachel











INGREDIENTS













  • 250 gram broiled liver (about ½ lb.)










  • 2 large onions










  • ½ cup oil










  • 2 Tbsp paprika










  • 1 Tbsp garlic powder










  • ½ tsp black pepper










  • 0 pinch salt










  1. Cut the onions into thin moon shaped slices. Saute in a frying pan with the oil and the spices for 10 min.



  2. Cut the liver in smaller pieces and add to the pot, lower the flame and cook for an additional 10 min.















CONVERTER





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REVIEWS

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Average user rating from: 5 user(s)

Rating:
 
4.8   (5)
 
 

Delicous

Rating:
 
5.0
Reviewed by LeahS [Admin]
June 03, 2011
 

Really fantastic recipe. This is the way I'll be making it from now on.

 
Rating:
 
5.0
Reviewed by Broccoli
March 11, 2011
 

Absolutely Heaven! I ate this by my sister in law and havent stopped making it since!

 
Rating:
 
4.0
Reviewed by elf
February 23, 2011
 

thank you for this recipe. I have been trying to make sauted liver with out a recipe for a few weeks now and it never comes out good. This recipe was perfect!

 

Wonderfully Soft and Tasty.

Rating:
 
5.0
Reviewed by CookMama
December 30, 2010
 
Last updated: December 30, 2010

I cook liver the same way and always gets loads of compliments. Just made it this morning- I'm having company for Shabbos Lunch. It's a great, easy recipe.

 
Rating:
 
5.0
Reviewed by dev
December 30, 2010
 

I made this liver last week shabbos it was so soft and scrumptious. I served it for friday night as another hot dish and shabbos day cold with th eggs.

 
 
 
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