Serves: 4
Total Calories: 333
1. Soak liver in cream for 30 minutes drain well. Pat liver dry with paper towels cut in 1-inch strips. Dust with mixture of 2 tablespoons soy flour, salt, and pepper.
2. Heat 2 tablespoons butter in a large skillet and lightly brown liver remove and keep warm. Using a paper towel, wipe drippings from skillet. Add remaining 1 tablespoon butter to skillet add onions, green peppers, and carrot.
3. Stir-fry over medium-high heat for 10 minutes or until vegetables are crisp-tender. Stir in remaining 1 tablespoon soy 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.
This Liver-Vegetable Stir-Fry recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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