Creamy liver

4 servings

Ingredients

Quantity Ingredient
¼ cup Flour, all-purpose; TO 1/2c
1 teaspoon Salt
¼ teaspoon Pepper
1 pounds Liver, calf's; sliced
3 tablespoons Butter (or marg.); melted
1 small Onion; thinly sliced and separated into rings
2 Garlic cloves; minced
½ cup Mushrooms; sliced TO 1 cup
1 can Soup, mushroom; undiluted
3 tablespoons Parsley, chopped
1 teaspoon Basil
Milk; opt.
Noodles, cooked

Directions

Combine flour, salt, and pepper. Dredge liver in seasoned flour.

Brown on both sides in butter in a skillet over medium heat; remove from skillet, and set aside.

Add onion, garlic, and mushrooms to skillet; cook about 1 minute.

Stir in soup, parsley, and basil, scraping up browned bits from pan.

Add milk if a thinner sauce is desired.

Return liver to skillet; cover and simmer 2 to 3 minutes or until thoroughly heated. Serve over cooked noodles.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

From: Nancy Coleman Date: 09-27-94

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