Beef Liver With Piquant Sauce

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

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