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'Gourmet-Style' Liver
Submitted by: 'hscrt'
Beef liver slices are coated with a mixture of flour, garlic salt, pepper and a little corn meal, then cooked in butter. Onion, mushrooms and pine nuts are cooked in the skillet and served with the liver, along with dried tomatoes, if you wish.
Ingredients
- Butter (about 2 to 3 Tbsp.)
- 2 to 3 slices beef liver.
- Flour (about 1/4 cup) with some garlic salt, freshly ground pepper, and a little yellow corn meal added to it.
- Sliced yellow onion (amount to suit)
- Sliced mushrooms (amount to suit)
- Pine nuts(amount to suit)
- Sun dried tomato pieces (Optional)
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Method
In a cast iron skillet melt butter over a low flame. Dredge liver pieces in seasoned flour mixture; set aside for a moment. Turn up heat to medium and just as butter begins to brown slightly, add liver pieces. Cook liver on both sides for a total of about 5 to 7 minutes, then remove and cover for a moment. To the skillet add onions, mushrooms, and pine nuts and saute for three or four minutes or until browned (adding a little more butter if necessary). Return liver pieces to skillet on top of onion mixture; cover and cook for just a few moments more. Serve with dried tomatoes, if you wish.
Notes: Serving suggestion: I serve with a Caesar Salad and French-cut green beans topped with sliverd almonds. Both seem to really compliment the liver prepared in this way. Presentation: Plate liver and spoon sauteed onions, mushrooms and pignolias on top to smother and, if desired, sprinkle lightly with a garnish of sun dried tomato, and plate French cut green beans, plate salad (or serve salad seperately, if desired).
Number of Servings: 2-3
Submitted by: 'hscrt' ( See all of 'hscrt' Recipes )
