Liver Casserole Recipe
Ingredients
| 1 1/2 pounds calf or beef liver | ||
| Carrots | 2 Cup (16 tbs), thinly sliced | |
| Potatoes | 12 Ounce, thinly sliced | |
| Onion | 8 Ounce, sliced | |
| 2 cups beef bouillon | ||
| 4 canned medium tomatoes, chopped | ||
| Basil | 1 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut liver into strips; place in bowl and cover with boiling water; let stand 3 minutes.
Drain and dry with paper towels.
In saucepan add carrots to boiling water, cook 5 minutes; add potatoes, cook 5 minutes longer.
Drain.
Layer liver, carrots, potatoes, and onion in a 2 1/2-quart casserole.
Combine remaining ingredients and add to casserole.
Bake at 350°F.
for 1 hour or until vegetables are tender.
Divide evenly.
Drain and dry with paper towels.
In saucepan add carrots to boiling water, cook 5 minutes; add potatoes, cook 5 minutes longer.
Drain.
Layer liver, carrots, potatoes, and onion in a 2 1/2-quart casserole.
Combine remaining ingredients and add to casserole.
Bake at 350°F.
for 1 hour or until vegetables are tender.
Divide evenly.
Chef
