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1 lb sliced beef liver
1/4 cup Gold Medal flour
1/2 tsp. garlic salt
1/4 tsp. paprika
1/8 tsp. pepper
2 tbsp. shortening
Piquant Sauce (make in same skillet after cooking liver)
Cut liver into serving pieces. Place flour, garlic salt, paprika and pepper in plastic or paper bag. Shake liver in bag until well coated.
Melt shortening in medium skillet. Brown liver quickly on both sides, about 5 minutes. Remove to warm platter; keep warm while preparing Piquant Sauce. Add liver to sauce; heat through.
4 servings
1/4 cup Gold Medal flour
1/2 tsp. garlic salt
1/4 tsp. paprika
1/8 tsp. pepper
2 tbsp. shortening
Piquant Sauce (make in same skillet after cooking liver)
Cut liver into serving pieces. Place flour, garlic salt, paprika and pepper in plastic or paper bag. Shake liver in bag until well coated.
Melt shortening in medium skillet. Brown liver quickly on both sides, about 5 minutes. Remove to warm platter; keep warm while preparing Piquant Sauce. Add liver to sauce; heat through.
4 servings
