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.
- 1/2 cup 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
- 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.
- 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.
Originally published as Liver with Peppers and Onions in Taste of Home June/July 1993, p48
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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