• 1/2 lb Beef liver; sliced
• 1/2 ts Salt
• All-purpose flour
• 2 tb Butter
• 1 tb All-purpose flour
• 1/2 c Water
• 1 ts Lemon juice; freshly squeezed
• 4 Stuffed olives; sliced
• 1/4 c Mushrooms; canned
• 1/2 ts Worcestershire sauce
• Rice (or potatoes)

Dip slices of liver in salted flour and pan-fry in butter for 6 to 7 minutes or until browned. Do not overcook. Remove to hot plate. Stir 1 tablespoon flour into pan, add water, and stir until thickened. Add lemon juice, olives, mushrooms, and Worcestershire sauce and blend well. When thoroughly heated, serve as a gravy with the liver. Serve with rice or potatoes.

Southern Living Magazine, October, 1972

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