"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

VENETIAN LIVER Recipe

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This recipe for VENETIAN LIVER, by , is from Casey's Favorite recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Casey Vanschie

Category:
Category:

Ingredients:  
Ingredients:  
COOKS QUICKLY SO HAVE VEGETABLES READY BEFORE YOU START

MIX :
1 tablespoon flour
1/4 teaspoon pepper
3/4 lb. baby beef liver, cut into strips
Toss liver in a bag and coat until covered with flour.
1 tablespoon oil
1 teaspoon salt
1 teaspoon paprika
3//4 cup water
1 tomato cut into wedges
1 teaspoon instant beef broth
2 medium onions, sliced
1 green pepper cut in strips (optional)
Saute` liver in oil in large frying pan, about 3 minutes. Remove to serving platter and keep warm. Saute` onions and pepper in same pa

Directions:
Directions:
Saute` liver in oil in large frying pan, about 3 minutes. Remove to serving platter and keep warm. Saute` onions and pepper in same pan until soft and golden.(if pan seems to dry add a little water) Add tomato and cook 2 minutes longer. Arrange liver on top. Add water and instant beef broth to frying pan and bring to a boil, scraping up brown bits. Simmer uncovered for about 20 minutes. Pour over liver. Serve at one.

Personal Notes:
Personal Notes:
from Canadian Living.
We all love this. Even the liver haters like my niece Susan Lervik. She even came back for seconds.

 

 

 

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