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. As longtime custom harvesters, we’ve provided meals for many hungry hands. This lets me pursue my dual passions for creating new recipes and quantity cooking. — Karen Ann Bland, Gove City, Kansas
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
Directions
- 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 2x1/2-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.
Loading Popular in the Community
Loading Reviews
