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Liver Skillet Supper Recipe
Liver Skillet Supper Recipe photo by Taste of Home

Liver Skillet Supper Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings

Ingredients

  • 1/2 pound sliced bacon
  • 3/4 cup 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

Nutritional Facts

1 serving (1 cup) equals 540 calories, 10 g fat (3 g saturated fat), 278 mg cholesterol, 882 mg sodium, 85 g carbohydrate, 7 g fiber, 29 g protein.

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.
Originally published as Liver Skillet Supper in Reminisce November/December 1994, p53

Nutritional Facts

1 serving (1 cup) equals 540 calories, 10 g fat (3 g saturated fat), 278 mg cholesterol, 882 mg sodium, 85 g carbohydrate, 7 g fiber, 29 g protein.

Reviews for Liver Skillet Supper

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 22, 2014

"Good with venison liver."

MY REVIEW
Reviewed Aug. 25, 2014

"I tried this with some liver I had in the freezer from a half beef I had. Not our type of meal I guess. We didn't like it."

MY REVIEW
Reviewed Mar. 6, 2014

"II bought Beef liver at the store when I meant to buy chicken liver. Well, I looked up this recipe and made it right away, it is delicious!! I cooked it in coconut oil instead of bacon. The meat is so tender!!! Even people who thought they did not like Beef Liver have liked this, me included!!

Thank you!!"

MY REVIEW
Reviewed Jan. 4, 2014 Edited Jan. 23, 2014

"I myself have NEVER liked liver but my husband is just the opposite. This recipe has changed my mind. I even went back for a second helping! It is really good! I think that the bacon and potatoes make it so good. You really have to try it!! I have found out from others that soaking the liver strips in milk for a couple of hours takes that bitter taste away. Believe me, it is even good cold!!!"

MY REVIEW
Reviewed Aug. 30, 2012

"I like liver, my husband does not. I'd like to think the liver does not *stand out* in this dish before making it. Has anyone tried it with satisfying results?"

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