6 slices bacon
3/4 cup chopped onion
1 clove garlic, minced
1/4 cup all-purpose flour
1 1/2 teaspoons chili powder
1 teaspoon salt
1 1/2 pound beef liver
1 16-ounce can tomatoes, cut up
1 12-ounce can whole kernel corn, drained
In large skillet cook bacon till crisp. Drain, reserving 3 tablespoons drippings in skillet. Crumble bacon; set aside. Cook onion and garlic in reserved drippings about 5 minutes or till onion is tender but not brown. Combine flour, chili powder, and salt. Cut liver into thin strips; toss with flour mixture to coat. Add liver to onion in skillet; brown quickly on all sides. Stir in crumbled bacon, undrained tomatoes and whole kernel corn. Simmer, covered, till mixture is heated through Serve with tortillas or over hot cooked rice.
Makes 6 servings.
In skillet cook 1/3 cup sliced green onion in 1 tablespoon butter or margarine till tender but not brown;remove from skillet. Combine 1/4 cup all-purpose flour, 1/4 teaspoon salt, and dash pepper. Use 1 pound beef liver cut 3/4 inch thick (4 slices); coat liver with the flour mixture. In same skillet melt 1 tablespoon butter or margarine. Cook liver in butter over medium heat for 3 minutes. Turn liver; cook 3 minutes more. Remove to warm platter. Return onion to skillet along with 1 tablespoon water, 2 teaspoons Dijon-style mustard, 2 teaspoons Worcestershire sauce, and 1 teaspoon lemon juice; cook and stir till heated through. Spoon mustard sauce over liver.
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