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Liver with Peppers and Onions

 Liver with Peppers and Onions
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.
4-6 ServingsPrep/Total Time: 25 min.


  • 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.

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Liver with Peppers and Onions (continued)

Nutritional Facts: 1 serving (calculated without rice or noodles) equals 245 calories, 12 g fat (2 g saturated fat), 332 mg cholesterol, 898 mg sodium, 17 g carbohydrate, 2 g fiber, 16 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.