|½ pounds||Beef liver; sliced|
|1 tablespoon||All-purpose flour|
|1 teaspoon||Lemon juice; freshly squeezd|
|4||Stuffed olives; sliced|
|¼ cup||Mushrooms; canned|
|½ teaspoon||Worcestershire sauce|
|Rice (or potatoes)|
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.
SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.
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