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German-Style Calves Liver |
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Serves: 4 Print this Recipe1/3 cup flour 1/2 teaspoon paprika 1/2 teaspoon garlic salt 1/8 teaspoon black pepper 1 pound calves liver sliced 3/8 inch thick 1 tablespoon butter or margarine 1 tablespoon vegetable oil 1 cup onions chopped 1 tablespoon butter or margarine 1 cup water 1 tablespoon cornstarch 1 tablespoon worcestershire sauce 1 tablespoon dijon style mustard 1/2 teaspoon beef bouillon 1 tablespoon dill pickles chopped In a pie plate, combine flour, paprika, garlic salt and pepper; set aside. Cut liver into serving size pieces and pat dry with paper towels. Dip liver in flour mixture to coat both sides. In a large skillet over medium-high heat, brown liver in butter or margarine and oil for 2 minutes on each side or until desired doneness. (Beef liver toughens if cooked too long.) Transfer to a platter; set aside. In skillet over medium-high heat, sauté onion in butter or margarine for 5 minutes or until almost tender. In a small bowl, mix water, cornstarch, Worcestershire sauce, mustard and bouillon granules into onion and cook, stirring, for 2 minutes. Stir in pickle. Return liver to skillet and heat through. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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