Total Time
25mins
Prep 25 mins
Cook 0 mins

I found this recipe in a Betty Crocker cookbook over 25 years ago, when I didn't really like liver. I loved this, and changed my mind.

Ingredients Nutrition

Directions

  1. Cut liver into serving pieces.
  2. Place flour,garlic salt, paprika and pepper in plastic or paper bag.
  3. Shake liver in bag until well coated.
  4. Melt shortening in 10-in. skillet. Add liver and brown quickly on both sides, about 5 minutes.
  5. Remove meat to platter;keep warm while preparing Piquant Sauce.
  6. Piquant Sauce.
  7. 1 medium onion, sliced.
  8. 1 tablespoon shortening.
  9. 2/3 cup water.
  10. 2 teaspoons cornstarch.
  11. 2 teaspoons soy sauce.
  12. In same skillet, cook and stir onion in shortening until onion is crisp-tender, about 2 minutes.
  13. Blend remaining ingredients;pour into skillet.
  14. Cook,stirring constantly, until sauce thickens and boils. Boil and stir 1 minute.
  15. Add liver to sauce and heat through.

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