Liver skillet supper
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Sliced bacon |
| ¾ | cup | All-purpose flour |
| 1 | teaspoon | Garlic salt, divided |
| 1 | teaspoon | Onion salt, divided |
| 1 | teaspoon | Pepper, divided |
| 1 | pounds | Beef liver |
| 6 | larges | Potatoes, peeled and thinly sliced |
| 1 | large | Onion, thinly sliced |
| Green pepper rings (optional) | ||
Directions
In a large skillet, cook bacon until crisp. Remove to a paper towel to drain; reserve dripping in skillet. Combine flour, half of garlic salt, onion salt and pepper. Cut liver into 2" x ½" strips; dredge in flour mixture, coating well. Lightly brown liver in drippings. Add potatoes and onion. Sprinkle with remaining seasoning; cook until the potatoes are browned and tender, stirring occasionally. Crumble bacon over top. Garnish with green pepper rings of desired. Serves 4-6.
SOURCE:* Reminisce Magazine Nov./Dec. 1994 POSTED BY: Jim Bodle 12/94 Submitted By JIM BODLE On 12-29-94