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Piquant Liver And Vegetables

chef.expert's picture
Ingredients
  Diced salt pork 2 Ounce (1/4 Cup)
  Beef liver 3⁄4 Pound
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  All purpose flour 2 Tablespoon
  Fat 2 Tablespoon (For Frying)
  Potatoes 3 Medium
  Carrots 3 , scraped
  Canned sliced mushrooms 4 Ounce (1 Can)
  Canned tomatoes 1 Cup (16 tbs)
  Celery stalks 2 , diced
  White onions 4 Small, peeled
Directions

MAKING
1) In a skillet brown salt pork.
2) With a knife, remove membrane and large tubes from liver. Cut liver into 1-inch cubes.
3) Mix 1 teaspoon salt, 1/8 teaspoon pepper, and the flour. Dredge liver in it.
4) In a skillet heat fat and brown all sides.
5) Skin and quarter potatoes.
6) Quarter carrots.
7) Strain mushrooms and keep the liquid. Add water to make 1 cup.
8) To the skillet add tomatoes and 1 cup mushroom liquid and boil.
9) Add salt and pepper.
10) In 1 1/2 quart casserole place liver, salt pork, and vegetables.
11) Pour tomato mixture over top.
12) Cover and bake in hot oven (400° F.) for 1 1/2 hours.
13) Bake uncovered for further 30 minutes.

SERVING
14) Serve warm or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Beef
Cook Time: 
30 Minutes
Servings: 
4

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