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Liver A La Nelson

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  Sliced calf's liver 1 1⁄2 Pound
  Milk 3 Cup (48 tbs)
  Potatoes 6 Medium, pared
  Onion 1 , sliced
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bouillon/Meat broth 1 Cup (16 tbs)
  Red wine 1⁄2 Cup (8 tbs)

1. Soak liver 45 minutes in enough milk to cover.
2. Cook potatoes in boiling water until tender; cut in thick slices.
3. Saute onion and mushrooms in butter in a large skillet until tender, about 5 minutes.
4. Mix flour with salt and pepper. Drain liver; pat dry with paper towels. Coat liver with seasoned flour.
5. Quickly brown liver in skillet with onions and mushrooms. Add sliced potatoes, bouillon, and wine. Cover. Simmer just until liver is tender, about 10 to 15 minutes.

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