Liver Rosemary Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Mushrooms | 1 | |
| Green bell pepper | 1/2 To taste | |
| Julienne-cut carrot - 1/2 cup | ||
| Garlic | 1/2 | |
| Calf liver - 12 ounces , cut into 1-inch-wide strips | ||
| Parsley | 1 Tablespoon, chopped (Garnish) | |
| Tomatoes - 2 medium, blanched, peeled, seeded, and chopped | ||
| Chicken broth | 1/2 Cup (16 tbs) (Garnish) | |
| Enriched all-purpose flour - 2 teaspoons | ||
| Rosemary leaves | 1/4 Teaspoon (Garnish) | |
| Salt and Pepper - a dash of each | ||
| Salt and Pepper - a dash of each | ||
Directions
MAKING
1) Take a 9-inch skillet, heat oil in it, add mushrooms, green pepper, carrot, and garlic and fry quickly till the vegetables are soft-crisp for about 5 minutes.
2) Now add the liver and cook, mixing swiftly until the colour changes completely for about 5 minutes.
3) Now add all the remaining ingredients leaving parsley.
4) Cook, mixing all the while, till the sauce thickens a little.
SERVING
5) Garnish with parsley and serve.
1) Take a 9-inch skillet, heat oil in it, add mushrooms, green pepper, carrot, and garlic and fry quickly till the vegetables are soft-crisp for about 5 minutes.
2) Now add the liver and cook, mixing swiftly until the colour changes completely for about 5 minutes.
3) Now add all the remaining ingredients leaving parsley.
4) Cook, mixing all the while, till the sauce thickens a little.
SERVING
5) Garnish with parsley and serve.
Chef
