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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Whenever I serve this to people for the first time, someone exclaims, I can't believe it's liver! Around here, that's what we call this recipe, which I devised 12 years ago. Ever since, my family has loved liver. As veteran custom harvesters over the past 25 years ago, we've provided meals for many hungry hands . This enabled me to develop my dual passions for creating new recipes and quantity cooking. Ingredients:
1/2 pound sliced bacon |
3/4 cup king arthur unbleached all-purpose flour |
1 teaspoon garlic salt, divided |
1 teaspoon onion salt, divided |
1 teaspoon pepper, divided |
1 pound beef liver |
6 large potatoes, peeled and thinly sliced |
1 large onions, thinly sliced |
green pepper rings, optional |
Directions:
1. In a large skillet, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in skillet. Combine flour and half of the garlic salt, onion salt and pepper. Cut liver into 2-in. x 1/2-in. strips; dredge in the flour mixture, coating well. Lightly brown liver in drippings. Add potatoes and onion. Sprinkle with remaining seasonings; cook until the potatoes are browned and tender, stirring occasionally. Crumble bacon over top. Garnish with green pepper rings if desired. Yield: 4-6 servings.
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