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Liver Piquant

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YIELD

2 servings

PREP

10 min

COOK

10 min

READY

30 min

Ingredients

½ 226.8
POUND G BEEF LIVER
½ 2.5
TEASPOON ML SALT
1 1
2 3E+1
TABLESPOONS ML BUTTER
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
½ 118
CUP ML WATER
1 5
TEASPOON ML LEMON JUICE
freshly squeezd
4 4
EACH EACH OLIVES
stuffed, sliced *
¼ 59
½ 2.5
TEASPOON ML WORCESTERSHIRE SAUCE
1 1
X X RICE
or potatoes *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 883 18% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 463mg 154%
Sodium 863mg 36%
Total Carbohydrate 44g 44%
Dietary Fiber 3g 14%
Sugars g
Protein 88g
Vitamin A 599% Vitamin C 4%
Calcium 5% Iron 62%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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