Liver with onions
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Wash, dry and coarsely chop the parsley. Peel and cut the onion into thin half-moons.
Wash the liver under running water and dry it well with a clean dish towel (or paper towel). With a small, sharp knife, cut and discard the veins and sinews. Cut the liver into 1 cm X 6 cm strips.
Place a large skillet over medium heat to heat. Drizzle with 1 tablespoon of olive oil, add the onion and sauté for about 10 minutes, until golden. Transfer to a bowl and keep the skillet over medium heat.
Heat the skillet with 1 tablespoon of oil and add half of the liver. Let it brown for about 5 minutes, stirring occasionally – it's a quick game; if the liver overcooks it can get tough. Transfer the browned strips to the bowl with the onion, drizzle the skillet with the remaining oil and repeat with the other half of the meat.
Return the onion with the liver to the skillet and season with salt. Drizzle with water, lemon juice and scrape well the burnt from the bottom of the skillet to form a thin sauce. Turn off the heat, stir in the chopped parsley and serve next.
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