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Liver Fricassee

Ingredients
  Boiling water 2 Cup (32 tbs)
  Beef liver 1 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon (To Taste)
  Ground black pepper 1⁄8 Teaspoon
  Bacon slices 3
  Canned whole tomatoes 14 1⁄2 Ounce, drained and cut into bite-size pieces (1 Can)
  Green bell peppers 3 Medium, seeded and chopped
  White onions 6 Small, peeled and chopped
  Celery salt 1⁄2 Teaspoon
  Poultry seasoning 1⁄2 Teaspoon
  Cooked egg noodles 3 Cup (48 tbs)
Directions

Pour boiling water over liver in a dish; let stand 5 minutes.
Drain liver, reserving water.
Pat liver dry with paper towels.
Cut liver into 12 to 16 pieces.
Combine flour, salt and pepper; dredge liver in flour mixture.
Fry bacon in a large skillet.
Remove cooked bacon from skillet, leaving fat in skillet.
Drain bacon on paper towels.
When bacon is cool, crumble and set aside.
Quickly brown dredged liver in hot bacon fat in skillet.
Add tomatoes, green peppers, onions, reserved crumbled bacon and reserved water from liver.
Add celery salt and poultry seasoning.
Cover and simmer 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Cook Time: 
45 Minutes

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