Liver piquant
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Beef liver; sliced |
| ½ | teaspoon | Salt |
| All-purpose flour | ||
| 2 | tablespoons | Butter |
| 1 | tablespoon | All-purpose flour |
| ½ | cup | Water |
| 1 | teaspoon | Lemon juice; freshly squeezd |
| 4 | Stuffed olives; sliced | |
| ¼ | cup | Mushrooms; canned |
| ½ | teaspoon | Worcestershire sauce |
| Rice (or potatoes) | ||
Directions
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.