Serves: 4
Total Calories: 96
1. In a pie plate, combine soy flour, paprika, garlic salt and pepper set aside.
2. Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter set aside.
3. In skillet over medium-high heat, sauté onion in butter for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through.
This German-Style Calves Liver recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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