Liver

Surprisingly good. Even your children will like this! Serve with a simple spinach salad dressed in Balsamic Vinaigrette Basico.

- 1 pound of calves' liver, skin and veins removed and sliced into thin strips
- 1 onion, sliced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- ½ cup SchoolHouse Kitchen^® Strawberry Black Peppercorn Anytime Spreadable Fruit
- salt and freshly ground pepper, to taste

Heat butter and olive oil in skillet. Add sliced onion and cook on low until tender.

Sprinkle the liver with salt and pepper and add to the skillet. Brown the liver quickly on all sides over medium-high heat. Add ½ cup Strawberry Black Peppercorn Anytime Spreadable Fruit, reduce heat, and simmer covered until the meat is tender.

If the “sauce” needs thickening, you can add 2 teaspoons cornstarch mixed with ½ cup cold water, and cook until it thickens.

Serves 4