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Liver Lyonnaise

Farm.Fares's picture
Ingredients
  Liver 1 Pound, sliced into 1 1/2 inch cubes
  Flour 3 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fat 3 Tablespoon
  Cubed potato 3 1⁄2 Cup (56 tbs)
  Finely sliced onion 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Condensed cream of celery soup 10 1⁄2 Ounce (1 can)
Directions

GETTING READY
1. Pre heat an oven at 187.5 C (375 F).
2. In a medium sized bowl, combine soup, half quantity salt and pepper and milk. Mix well and keep aside.

MAKING
3. In a medium sized bowl, combine liver with remaining salt, pepper and flour. Mix well and keep aside.
4. In a medium sized skillet, heat fat.
5. Add liver and brown uniformly on all sides. Drain on absorbent paper.
6. In the same pan, add potatoes and onions and saute on a medium flame till potatoes are cooked and onions are browned.
7. Layer a baking dish with alternate layers of liver and vegetables.
8. Pour soup mixture, cover with foil and bake in pre heated oven for 40 minutes or till done.
9. once baked, remove from oven and keep aside to cool.

SERVING
10. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
6

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