1 pound of calves or beef liver, 1/4 in thick, cut into thin strips
2 medium onions, sliced
3 tbs beef bouillon
Grated Parmesan or Romano cheese
1. Remove veins and outer skin of liver and wipe with damp paper towels before cutting into strips.
2. Coat a skillet with nonstick vegetable spray. Saute onions in bouillon until transparent. Add liver strips, salt and pepper, and cook, stirring, until liver is browned (about 3 min).
3. Sprinkle with grated cheese before serving.
Serves 2 to 3
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