French-fried liver
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef liver; sliced 1/2\"thick |
| ⅓ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| 1 | cup | Sour cream |
| ½ | teaspoon | Curry powder |
| 1 | teaspoon | Parsley; chopped |
| ⅛ | teaspoon | Pepper |
| 2 | pounds | Shortening |
| ¼ | teaspoon | Hot pepper sauce |
| ½ | teaspoon | Salt |
Directions
FIESTA SOUR CREAM DIP
Cut liver into strips about ¼ inch wide and 3 inches long. Combine flour, salt, and pepper. Dredge lvier strips in seasoned flour. Fry in shortening at 350 degrees until brown, about 2 to 3 minutes. Drain on absorbent paper. Serve hot or cold with Fiesta Sour Cream Dip.
Fiesta Sour Cream Dip: Combine sour cream, curry powder, parsley, hot sauce and salt. Mix well. Refrigerate until ready to serve. Yield: about 1-¼ cups.
SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.