Liver Jardiniere

posted by bionicgal 05-21-98 5:30 AM 


Liver Jardiniere

2 lbs. beef liver, sliced 14" thick 
3 Tblsp. flour 
1/2 lb. bacon 
3 medium onions, thinly sliced 
3 large green peppers, thinly sliced 
1/4 tsp. pepper 
1 (16 oz.) can tomatoes 


Lightly coat liver slices with flour. In frying pan, fry bacon until crisp; drain on paper towels; crumble and set aside until later. Reserve drippings. 

Over medium heat, in 1/4 ucp bacon drippings, fry liver until lightly browned on both sides. Remove from pan. 

Add 2 or 3 Tblsp. more bacon drippings to frying pan; add onions, green peppers, salt and pepper and brown lightly. Add juice from tomatoes; place liver on top; cover; cook over low heat 25 minutes or until liver is
tender. During last 2 or 3 minutes add tomatoes to heat through. Serve with crumbled bacon over top. 

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