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1 lb. calf's liver
3 Tbsp. lemon juice
1 canned green chili, seeded
and minced
2 cloves garlic, minced
1 tsp. dried oregano
1/4 tsp. dried rosemary,
4 large baking potatoes
3 medium onions
1/4 c. beef stock
2 tsp. oil

Cut the liver into strips about 1/2-inch wide. Place in
shallow bowl. Mix lemon juice, chili, garlic, oregano and
rosemary; pour over the liver and toss to coat. Let stand at
least 2 hours. About an hour before serving time, scrub and
dry potatoes. Pierce each with a fork and bake for 1 hour or
until tender. Slice the onions thinly.
In large no stick frying pan cook the onions in the beef
stock over medium low heat for 15 to 20 minutes or until stock
evaporates and onions are tender and lightly browned. Stir
occasionally to prevent sticking. Remove onions to a plate.
Raise heat to medium high. Put the oil in the pan and heat a
few seconds. Add the liver, reserving any marinade that
remains in the bowl. Cook, stirring frequently for about 2
minutes. Return the onions to the pan, pour in any reserved
marinade and toss for a moment to reheat onions. Serve over
baked potatoes. Serves 4.

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