| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish, Sthrn/livng |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Flour, all-purpose; TO 1/2c |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lb |
Liver, calf's; sliced |
| 3 |
tb |
Butter (or marg.); melted |
| 1 |
sm |
Onion; thinly sliced and separated into rings |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
c |
Mushrooms; sliced TO 1 cup |
| 1 |
cn |
Soup, mushroom; undiluted |
| 3 |
tb |
Parsley, chopped |
| 1 |
ts |
Basil |
|
|
Milk; opt. |
|
|
Noodles, cooked |
INSTRUCTIONS
Combine flour, salt, and pepper. Dredge liver in seasoned flour. Brown on
both sides in butter in a skillet over medium heat; remove from skillet,
and set aside.
Add onion, garlic, and mushrooms to skillet; cook about 1 minute. Stir in
soup, parsley, and basil, scraping up browned bits from pan. Add milk if a
thinner sauce is desired.
Return liver to skillet; cover and simmer 2 to 3 minutes or until
thoroughly heated. Serve over cooked noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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