Liver Piquant
Yield
2 servingsPrep
10 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef liver
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
lemon juice
freshly squeezd |
|
| 4 | each |
olives
stuffed, sliced |
*
|
| ¼ | cup |
mushrooms, canned
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | x |
rice
or potatoes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef liver
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
water
|
|
| 5 | ml |
lemon juice
freshly squeezd |
|
| 4 | each |
olives
stuffed, sliced |
*
|
| 59 | ml |
mushrooms, canned
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 1 | 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.
