Skillet Liver, Peppers, And Onions Recipe
Ingredients
1 cup each sliced onions (separated into rings) and green bell peppers (rings)
1/2 teaspoon marjoram leaves
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash freshly ground pepper
10 ounces calf liver, thinly sliced
1 tablespoon plus 1 teaspoon reduced-calorie margarine
1 1/2 cups cooked long-grain rice (hot)
Directions
Spray 10-inch nonstick skillet with nonstick cooking spray; add onion and pepper rings and cook, stirring occasionally, just until tender.
Remove vegetables from skillet and sprinkle with marjoram; set aside and keep warm.
On sheet of wax paper or a paper plate combine flour, salt, and pepper; dredge liver in seasoned flour, using the entire mixture to coat all sides of liver slices.
In same skillet heat margarine until bubbly and hot; add liver and saute briefly (just until golden brown on both sides).
Remove liver to serving platter and top with onion and pepper rings.
Serve with rice.
Remove vegetables from skillet and sprinkle with marjoram; set aside and keep warm.
On sheet of wax paper or a paper plate combine flour, salt, and pepper; dredge liver in seasoned flour, using the entire mixture to coat all sides of liver slices.
In same skillet heat margarine until bubbly and hot; add liver and saute briefly (just until golden brown on both sides).
Remove liver to serving platter and top with onion and pepper rings.
Serve with rice.
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