Swiss Braised Liver Recipe
Ingredients
| 3/4 to 1 lb sliced pork liver | ||
| Flour | 3 Tablespoon | |
| 3 tbs bacon dripping or margarine | ||
| Garlic | 1/2 Clove (5gm), crushed | |
| Onion | 1/2 , chopped | |
| Celery stalks | 2 , sliced | |
| 2 carrots, scraped and sliced | ||
| Salt | 1 Teaspoon | |
| 1 1/2 cups broth or vegetable juice | ||
| Worcestershire sauce | 1 Teaspoon | |
| Sour cream | 1/3 Cup (16 tbs) | |
Directions
Scald the liver in boiling salted water for 5 minutes, then drain and dry on absorbent paper.
Cut liver into 1/4 inch strips; dredge in the flour.
Stir-fry in hot bacon dripping until brown.
Add any remaining flour from dredging and all ingredients except sour cream; cover closely, simmer 35 minutes.
Stir in sour cream; taste and season if necessary.
Cut liver into 1/4 inch strips; dredge in the flour.
Stir-fry in hot bacon dripping until brown.
Add any remaining flour from dredging and all ingredients except sour cream; cover closely, simmer 35 minutes.
Stir in sour cream; taste and season if necessary.
Chef
