Ingredients
- 230 gr beef liver
- 120 ml water
- 28 gr butter
- 22 gr mushrooms
- 8 gr all purpose flour
- 5 ml lemon juice
- 2 ml worcestershire sauce
- 1 gr salt
- 4 slices stuffed olives
Rice (or potatoes) Dip slices of liver in salted flour and pan-fry in butter for 6 to 7 minutes or until browned. Do not overcook. Remove to hot plate. Stir 1 tablespoon flour into pan, add water, and stir until thickened. Add lemon juice, olives, mushrooms, and Worcestershire sauce and blend well. When thoroughly heated, serve as a gravy with the liver. Serve with rice or potatoes. SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.
