Liver with Peppers and Onions Recipe

4.5 1 2
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Liver with Peppers and Onions Recipe

Read Reviews
4.5 1 2
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound liver, cut into bite-size pieces
  • 4 tablespoons vegetable oil, divided
  • 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
  • 1 cup beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • Cooked rice or noodles

Directions

In a bowl, combine flour, salt and pepper. Add liver; toss to coat. Heat 2 tablespoons oil in a large skillet. Add onion and peppers; cook until crisp-tender. Remove from pan; set aside.
Add remaining oil to the skillet. Cook and stir liver for 5 to 7 minutes or until no pink remains. In a small bowl, combine beef broth, soy sauce and cornstarch; stir into liver. Cook and stir constantly until sauce thickens. Return vegetables to the skillet and cook until heated through. Serve over rice or noodles. Yield: 4-6 servings.
Originally published as Liver with Peppers and Onions in Taste of Home June/July 1993, p48

Nutritional Facts

1 each: 245 calories, 12g fat (2g saturated fat), 332mg cholesterol, 898mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 16g protein.

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound liver, cut into bite-size pieces
  • 4 tablespoons vegetable oil, divided
  • 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
  • 1 cup beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • Cooked rice or noodles
  1. In a bowl, combine flour, salt and pepper. Add liver; toss to coat. Heat 2 tablespoons oil in a large skillet. Add onion and peppers; cook until crisp-tender. Remove from pan; set aside.
  2. Add remaining oil to the skillet. Cook and stir liver for 5 to 7 minutes or until no pink remains. In a small bowl, combine beef broth, soy sauce and cornstarch; stir into liver. Cook and stir constantly until sauce thickens. Return vegetables to the skillet and cook until heated through. Serve over rice or noodles. Yield: 4-6 servings.
Originally published as Liver with Peppers and Onions in Taste of Home June/July 1993, p48

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mother malone User ID: 5310209 2881
Reviewed Jul. 25, 2010

"I used chicken livers. Sauteed bacon.. drained, sauteed peppers and onions.... drained. Fried chicken livers in seasoned flour.... did not make gravey or use cornstarch, broth or soy sauce..... drained finished livers. Plated with potato cakes... fresh green beans and garnished with the peppers and onions... We found it wonderful.....Mother Malone  -  Woodleaf,  NC

 "

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