| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Beef liver; sliced |
| 1/2 | ts | Salt |
| All-purpose flour | ||
| 2 | tb | Butter |
| 1 | tb | All-purpose flour |
| 1/2 | c | Water |
| 1 | ts | Lemon juice; freshly squeezd |
| 4 | Stuffed olives; sliced | |
| 1/4 | c | Mushrooms; canned |
| 1/2 | ts | Worcestershire sauce |
| Rice (or potatoes) |
INSTRUCTIONS
Dip slices of liver in salted flour and pan-fry in butter for 6 to 7 minutes or until browned. Do not overcook. Remove to hot plate. Stir 1 tablespoon flour into pan, add water, and stir until thickened. Add lemon juice, olives, mushrooms, and Worcestershire sauce and blend well. When thoroughly heated, serve as a gravy with the liver. Serve with rice or potatoes. SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.
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