Venetian Liver with Vegetables Recipe   Preparation Time20
MinCooking Time20 Min Ready In40 MinDifficulty LevelEasy Health
IndexAverageServings4 MethodMain Ingredient    Beef liver - 1
1/2 lb, sliced 1 inch thick  All-purpose flour - 1/4 cup  Salt1
1/2 Teaspoon  Ground pepper1/4 Teaspoon  Butter/Margarine1/4 Cup
(16 tbs)  Onions1 Pound, thinly sliced (Salad oil - 1/4 cup)
 Sage leaves1/2 Teaspoon, dried (Salad oil - 1/4 cup)  Dry white
wine1/4 Cup (16 tbs) (Salad oil - 1/4 cup)  Lemon or lime juice
- 1 tablespoon  Parsley2 Tablespoon, chopped (Salad oil - 1/4
cup)  Frozen broccoli spears - 2 pkg (10-oz size)   1. With
paper towels, pat liver dry and cut into strips 1/4 inch wide.
2. On sheet of waxed paper, combine flour, salt and pepper and
roll liver in mixture, coating well.  3. In a large skillet,
heat butter and 2 tablespoons oil and saute liver strips,
turning frequently, until lightly browned on all sides for 5
minutes. 4. Remove and set aside. 5. Add remaining oil to
skillet and saute onion slices, st