Braised Liver And Vegetables Recipe

Name: Braised Liver And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. liver (beef or pork); 2 Tbsp. flour; 2 1/2 tsp. salt; 1/8 tsp. pepper; 2 Tbsp. cooking fat (bacon drippings); 4 medium sized turnips, sliced thinly; 4 medium sized carrots, sliced thinly; 1 large onion, sliced thinly; 1/4 tsp. marjoram; 1/2 c. water; paprika

Servings: persons

1 1/2 lb. liver (beef or pork)
2 Tbsp. flour
2 1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. cooking fat (bacon drippings)
4 medium sized turnips, sliced thinly
4 medium sized carrots, sliced thinly
1 large onion, sliced thinly
1/4 tsp. marjoram
1/2 c. water
paprika

1
Cut liver into 6 serving sized pieces.
2
Combine flour, 1 teaspoon salt and pepper; dredge the liver slices.
3
Brown liver in cooking fat and remove from pan.
4
Pour off drippings.
5
Add turnips, carrots and onion to the pan.
6
Sprinkle with 1 1/2 teaspoons salt and marjoram.
7
Place liver on top of the vegetables; add the water. Cover tightly and cook slowly for 25 minutes or until done to taste.
8
Place liver and vegetables on a platter and sprinkle with paprika.
9
6 servings.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb. liver (beef or pork), 2 Tbsp. flour, 2 1/2 tsp. salt, 1/8 tsp. pepper, and more.

Yes, Braised Liver And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Liver And Vegetables

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