1 pound beef liver sliced 3/8 -inch thick
1 1/4 cups milk
3 tablespoons flour
Salt and freshly ground pepper to taste
3 tablespoons margarine
2 onions quartered and thinly sliced
2 green bell peppers coarsely chopped
1 carrot thinly sliced
1 teaspoon beef bouillon instant
1 cup water boiling
Parsley Minced fresh
Soak liver in milk for 30 minutes; drain well. Pat liver dry with paper towels; cut in 1-inch strips. Dust with mixture of 2 tablespoons flour, salt, and pepper. Heat 2 tablespoons margarine in a large skillet and lightly brown liver; remove and keep warm. Using a paper towel, wipe drippings from skillet. Add remaining 1 tablespoon margarine to skillet; add onions, green peppers, and carrot. Stir-fry over medium-high heat for 10 minutes or until vegetables are crisp-tender. Stir in remaining 1 tablespoon flour and salt and pepper to taste; sauté for 3 minutes. Add beef bouillon dissolved in boiling water, stirring until sauce thickens. Return liver to skillet and heat thoroughly. Adjust seasoning. Serve immediately with a sprinkling of minced parsley.
Liver-Vegetable Stir-Fry comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!