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Skillet Liver, Peppers, And Onions

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Anonymous (not verified)
  Sliced onion 1 Cup (16 tbs)
  Sliced green bell peppers 1 Cup (16 tbs)
  Marjoram leaves 1⁄2 Teaspoon
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground pepper 1 Dash
  Calf liver 10 Ounce
  Reduced calorie margarine 4 Teaspoon
  Cooked long grain rice 1 1⁄2 Cup (24 tbs)

Spray 10-inch nonstick skillet with nonstick cooking spray; add onion and pepper rings and cook, stirring occasionally, just until tender.
Remove vegetables from skillet and sprinkle with marjoram; set aside and keep warm.
On sheet of wax paper or a paper plate combine flour, salt, and pepper; dredge liver in seasoned flour, using the entire mixture to coat all sides of liver slices.
In same skillet heat margarine until bubbly and hot; add liver and saute briefly (just until golden brown on both sides).
Remove liver to serving platter and top with onion and pepper rings.
Serve with rice.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 976 Calories from Fat 220

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 2.1 g10.3%

Trans Fat 0 g

Cholesterol 940 mg313.3%

Sodium 1412.8 mg58.9%

Total Carbohydrates 120 g39.9%

Dietary Fiber 11.4 g45.8%

Sugars 10.2 g

Protein 74 g148.4%

Vitamin A 2205.9% Vitamin C 13.9%

Calcium 3.8% Iron 113.5%

*Based on a 2000 Calorie diet

Skillet Liver, Peppers, And Onions Recipe