Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Sliced liver; thinly |
3 tablespoons | Flour; |
½ teaspoon | Salt; |
3 tablespoons | Margarine -=OR=- |
3 tablespoons | Salad oil; |
½ cup | Onion; sliced thinly |
¼ \N | Green pepper; |
¼ \N | Red pepper; |
½ cup | Bell pepper; sliced thinly (optional) |
1 cup | Tomatoes; stewed |
⅓ cup | All-purpose barbecue sauce; any flavor |
¼ \N | Yellow pepper; |
½ cup | Mushrooms; |
MY ADDITIONS
Remove heavy membranes and veins from liver, if any. Cut into 4 x 1-½" strips. Dredge liver in flour and salt. Lightly brown in margarine or oil in skillet. Remover skillet; keep warm. Saute onion and green pepper (I used yellow, red, green and about a cup of bell pepper. Next time I will also add some mushrooms.) in skillet until onion is transparent. Add tomatoes with barbecue sauce. Bring to a boil. Add liver; heat thoroughly, about 10 minutes. Makes 4 servings.
Source: What's Cooking in California, Holy Trinity Romanian Orthodox Church
Brought to you and yours via Nancy O'Brion and her Meal-Master Submitted By NANCY O'BRION On 10-26-95