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| Liver & Vegetable Sauté
1/2 pound of beef liver, sliced
2 tablespoons of flour
3 tablespoons of margarine
1 cup of sliced mushrooms
1 small green pepper, cut into rings
One 8 ounce can of stewed tomatoes
3/4 teaspoon of salt
1/4 teaspoon of chili powder
Dash cayenne (red) pepper
Lemon juice |
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Dip liver slices in flour. Heat margarine in large skillet until bubbly. Cook liver in margarine until brown on both sides (about 5 minutes); stir in remaining ingredients except lemon juice. Heat to boiling. Reduce heat; simmer covered until liver is done (about 10 minutes). Sprinkle with lemon juice. Makes 2 servings. Comment: *You can also use bacon grease instead of margarine, about 2 or 3 tablespoons. The sauce this creates is great over rice! |
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