Liver and Vegetables Recipe
Ingredients
| Carrots | 1 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Water | 1/2 Cup (16 tbs) | |
| Instant beef broth and seasoning mix - 1 packet | ||
| Beef liver | 5 Ounce, cut into strips | |
| Worcestershire sauce | 1 Tablespoon | |
| Tomato juice | 1 Cup (16 tbs) | |
| Taco seasoning mix | 1 Teaspoon | |
| Brown sugar | 1/2 Teaspoon, firmly packed | |
Directions
MAKING
1) In a 1-quart saucepan, mix the carrots, celery, water and broth mix, then cook until the vegetables are just tender, keep aside.
2) In a 10-inch non-stick skillet, sprayed with non-stick cooking spray, saute the liver and Worcestershire sauce, stir constantly and cook for 1 to 2 minutes, until the liver is no longer red.
3) Stir in the vegetables and cooking liquid alongwith rest of the ingredients and bring to a boil.
4) Simmer on a low heat for about 15 minutes, stirring occasionally, until the flavors are well blended.
SERVING
5) Serve immediately on individual serving plates.
1) In a 1-quart saucepan, mix the carrots, celery, water and broth mix, then cook until the vegetables are just tender, keep aside.
2) In a 10-inch non-stick skillet, sprayed with non-stick cooking spray, saute the liver and Worcestershire sauce, stir constantly and cook for 1 to 2 minutes, until the liver is no longer red.
3) Stir in the vegetables and cooking liquid alongwith rest of the ingredients and bring to a boil.
4) Simmer on a low heat for about 15 minutes, stirring occasionally, until the flavors are well blended.
SERVING
5) Serve immediately on individual serving plates.
Chef
