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Liver Pot Roast

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Ingredients
  Flour 4 Tablespoon (0.25 Cup)
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Baby beef liver 3 Pound
  Bacon drippings 4 Tablespoon
  Onion 1 , sliced
  Dry white table wine 1 Cup (16 tbs)
  Bouillon/Consomme 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Whole black peppers 1⁄4 Teaspoon
  Bay leaves 2 Small
  Lemon 1⁄2 , thinly sliced
  Bacon drippings 1 Tablespoon
Directions

Combine flour, salt, and pepper; sprinkle over liver and roll meat in it until well coated.
Heat the 4 tablespoons bacon drippings in a heavy kettle with a tight fitting cover; brown meat well on all sides in drippings.
Add onion, then pour in wine and consomme.
Season with vinegar, whole peppers, bay leaves, sliced lemon, and the 1 tablespoon bacon drippings.
Cover pan and simmer slowly for 1 hour, or until meat is tender.
Remove liver to a serving platter and keep hot.
Thicken sauce for gravy, if desired.
Slice liver before serving with gravy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Beef
Interest: 
Everyday

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