4 servings
Ingredients |
| 1 1/2 lbs. sliced beef liver Salt and white pepper 1/2 tsp. EACH dried rosemary and oregano leaves Flour 3 Tbs. butter or margarine 1 Tbs. salad oil 2 medium onions, thinly sliced, separated into rings 2 medium carrots, thinly sliced 1 medium green pepper, seeded, slivered 1 clove garlic, minced 1/4 cup chopped parsley 1/2 cup dry white wine or broth. |
Directions |
| Cut liver in serving pieces; sprinkle with salt and pper, then evenly with mixture of rosemary and oregano. Coat lightly with flour, shaking off excess; set aside.
In a large frying pan heat 2 Tbs. of the butter with oil over medium-high heat. Add onions and carrots. Cook until onion is limp, stirring frequently, about 3 minutes. Add green pepper. Continue cooking and stirring until onions brown lightly and carrots are tender-crisp, about 3 minutes. Mix in garlic and parsley. Rove vegetable mixture to a bowl. Ad remaining 1 tablespoon butter to pan. Quickly brown liver well on both sides, 2 1/2 to 3 minutes per side. Place liver on warm platter and keep warm. To pan add wine or broth. Cook, stirring, until reduced by about half. Add vegetables. Cook, stirring, until reheated; add salt, if needed. Spoon vegetables over and around liver. |
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