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Liver Fricassee Recipe
|Boiling water||2 Cup (32 tbs)|
|Beef liver||1 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salt||1⁄2 Teaspoon (To Taste)|
|Ground black pepper||1⁄8 Teaspoon|
|Canned whole tomatoes||14 1⁄2 Ounce, drained and cut into bite-size pieces (1 Can)|
|Green bell peppers||3 Medium, seeded and chopped|
|White onions||6 Small, peeled and chopped|
|Celery salt||1⁄2 Teaspoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Cooked egg noodles||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 2753 Calories from Fat 336
% Daily Value*
Total Fat 39 g59.7%
Saturated Fat 11.8 g58.9%
Trans Fat 1 g
Cholesterol 1567.6 mg
Sodium 2780.1 mg115.8%
Total Carbohydrates 438 g146.1%
Dietary Fiber 43.1 g172.4%
Sugars 52.9 g
Protein 170 g340%
Vitamin A 1630.2% Vitamin C 778%
Calcium 57.5% Iron 224.9%
*Based on a 2000 Calorie diet
Drain liver, reserving water.
Pat liver dry with paper towels.
Cut liver into 12 to 16 pieces.
Combine flour, salt and pepper; dredge liver in flour mixture.
Fry bacon in a large skillet.
Remove cooked bacon from skillet, leaving fat in skillet.
Drain bacon on paper towels.
When bacon is cool, crumble and set aside.
Quickly brown dredged liver in hot bacon fat in skillet.
Add tomatoes, green peppers, onions, reserved crumbled bacon and reserved water from liver.
Add celery salt and poultry seasoning.
Cover and simmer 45 minutes.