Braised Liver With Vegetables Recipe

Summary

Servings6Cuisine
CourseMethod
Interest Group

Ingredients

 Beef liver1 Pound
 Onion1 Medium
 Flour1 1⁄2 Tablespoon
 Diced celery1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Carrots2
 Pepper1⁄8 Teaspoon
 Strained tomatoes2 Cup (32 tbs)
 Melted fat2 Tablespoon
 Bay leaf1⁄2

Nutrition Facts

Serving size

Calories 198 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.2%

Saturated Fat 2.5 g12.3%

Trans Fat 0.1 g

Cholesterol 212.2 mg

Sodium 242.9 mg10.1%

Total Carbohydrates 14 g4.8%

Dietary Fiber 1.9 g7.7%

Sugars 4.5 g

Protein 17 g34.3%

Vitamin A 331.8% Vitamin C 38.6%

Calcium 3.1% Iron 25.6%

*Based on a 2000 Calorie diet

Directions

Cut liver into 2 in. sqs., roll in combined flour, salt and pepper and then brown on all sides in hot melted fat.
Remove meat and arrange in casserole.
Brown onion, celery and carrots slightly in the same fat, then place in the casserole with tomatoes and bayleaf.
Cover tightly and bake in a moderate oven of 350° F. for 1 1/2 to 2 hrs. or until liver and vegetables are tender.
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