Creamy liver
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour, all-purpose; TO 1/2c |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Liver, calf's; sliced |
| 3 | tablespoons | Butter (or marg.); melted |
| 1 | small | Onion; thinly sliced and separated into rings |
| 2 | Garlic cloves; minced | |
| ½ | cup | Mushrooms; sliced TO 1 cup |
| 1 | can | Soup, mushroom; undiluted |
| 3 | tablespoons | Parsley, chopped |
| 1 | teaspoon | Basil |
| Milk; opt. | ||
| Noodles, cooked | ||
Directions
Combine flour, salt, and pepper. Dredge liver in seasoned flour.
Brown on both sides in butter in a skillet over medium heat; remove from skillet, and set aside.
Add onion, garlic, and mushrooms to skillet; cook about 1 minute.
Stir in soup, parsley, and basil, scraping up browned bits from pan.
Add milk if a thinner sauce is desired.
Return liver to skillet; cover and simmer 2 to 3 minutes or until thoroughly heated. Serve over cooked noodles.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
From: Nancy Coleman Date: 09-27-94