Sauteed Lemon Liver
the tangy lemon liver leaves an after taste so yummy in your mouth that you crave for extra helpings
Sauteed Lemon Liver ingredients
Cooking Sauteed Lemon Liver
1 lb. Bastrop Cattle Company liver
1/2 cup milk
1/2 cut butter
3 onions, sliced
1/4 cup flour
1/4 tsp. paprika
1/4 ts. salt
1 peeled & cored apple, cut in thin wedges
1 green pepper, cut in thin strips
Cover liver with milk and refrigerate for at least 2 hours or as long as overnight. Drain.
Melt butter in large frying pan. Add onions and cook until soft. Remove from pan.
Lightly coat liver with mixture of flour, paprika and salt. Cook in hot butter until lightly browned. Return onions to pan along with apple and green pepper. Sprinkle lightly with about 1 Tbsp. of lemon juice.
Cover and cook for 5 minutes or until pepper is done as you like it.