| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Curtis aike, Flash2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sliced beef liver |
|
|
Milk |
| 1/3 |
c |
All-purpose flour |
|
|
Salt and pepper to taste |
| 3 |
tb |
Salad oil |
| 1 |
md |
Yellow onion; halved and sliced |
| 1 |
|
Garlic clove; pressed |
| 1/2 |
c |
Beef broth |
| 2 |
tb |
Minced parsley |
| 1/4 |
c |
Chopped celery; (fine in |
|
|
; half-moons) |
INSTRUCTIONS
In shallow dish, combine liver and just enough milk to cover. Set aside at
room temperature. In another shallow dish, combine flour, salt and pepper.
Drain liver and dip both sides into flour, shaking off excess. In a 12-inch
skillet, add liver to hot oil and brown quickly on both sides. Transfer to
platter. To drippings in skillet, add onion and garlic. Saute until
translucent. In skillet with sauteed onion and garlic, add beef broth and
liver. Stir until liver is well coated and cooked. Serve warm, topped with
parsley and chopped celery.
Approximately 13 minutes.
Per serving (excluding unknown items): 579 Calories; 43g Fat (66% calories
from fat); 7g Protein; 43g Carbohydrate; 1mg Cholesterol; 817mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2080
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