Liver with Peppers and Onions |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found the secret to getting my children to eat liver was to start early, before other kids let them know that liver is supposed to be yucky . This tasty stir-fry has good flavor.Naomi Giddis, Two Buttes, Colorado. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1 pound liver, cut into bite-size pieces |
1 large onion, thinly sliced into rings |
1 medium green pepper, cut into 1-inch pieces |
1 sweet red pepper, cut into 1-inch pieces |
4 tablespoons canola oil, divided |
1 tablespoon cornstarch |
1 cup beef broth |
2 tablespoons soy sauce |
cooked rice or noodles |
Directions:
1. In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside.
2. In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles. Yield: 4-6 servings.
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