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Swiss Braised Liver

Canadian.kitchen's picture
Ingredients
  Sliced pork liver 1 Pound
  Flour 3 Tablespoon
  Bacon dripping/Margarine 3 Tablespoon
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Onion 1⁄2 , chopped
  Celery stalks 2 , sliced
  Carrots 2 , scraped and sliced
  Salt 1 Teaspoon
  Vegetable broth/Vegetable juice 1 1⁄2 Cup (24 tbs)
  Worcestershire sauce 1 Teaspoon
  Sour cream 1⁄3 Cup (5.33 tbs)
Directions

Scald the liver in boiling salted water for 5 minutes, then drain and dry on absorbent paper.
Cut liver into 1/4 inch strips; dredge in the flour.
Stir-fry in hot bacon dripping until brown.
Add any remaining flour from dredging and all ingredients except sour cream; cover closely, simmer 35 minutes.
Stir in sour cream; taste and season if necessary.

Recipe Summary

Cuisine: 
European
Method: 
Boiled
Ingredient: 
Pork

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