|Calf/Beef liver||1 1⁄2 Pound|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|All purpose flour||3 Tablespoon|
|Canned consomme||10 1⁄2 Ounce, undiluted (1 Can)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Hot sauce||6 Drop|
|Sour cream||8 Ounce (1 Carton, Use Commercial Variety)|
|Hot cooked noodles/Rice||1⁄2 Cup (8 tbs)|
Dredge liver in flour; cook in 2 tablespoons butter in a large skillet just until it loses its pink color and is lightly browned.
Remove and set aside to cool.
Cut into narrow strips.
Saute mushrooms, green onions, pars ley, and garlic in 1/4 cup butter.
Blend in 3 tablespoons flour; cook 1 minute, stirring constantly.
Gradually stir in consomme; add pepper and hot sauce.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Add liver to sauce, and simmer 10 minutes.
Remove from heat, and stir in sour cream.
Heat thoroughly, but do not boil.
Serving size: Complete recipe
Calories 5406 Calories from Fat 4327
% Daily Value*
Total Fat 483 g743.1%
Saturated Fat 217.3 g1086.3%
Trans Fat 0 g
Cholesterol 1015.3 mg338.4%
Sodium 2525 mg105.2%
Total Carbohydrates 163 g54.4%
Dietary Fiber 11.6 g46.3%
Sugars 13.6 g
Protein 105 g210.7%
Vitamin A 197.4% Vitamin C 155.3%
Calcium 50.7% Iron 90.3%
*Based on a 2000 Calorie diet