Liver fiesta
4 servings
Ingredients
| Quantity | 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 | Green pepper; | |
| ¼ | Red pepper; | |
| ½ | cup | Bell pepper; sliced thinly (optional) |
| 1 | cup | Tomatoes; stewed |
| ⅓ | cup | All-purpose barbecue sauce; any flavor |
| ¼ | Yellow pepper; | |
| ½ | cup | Mushrooms; |
Directions
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