Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Dredge livers in ¼ cup flour seasoned with ½ teaspoon salt.
  2. Cook livers and onion in oil in large skillet about 10 minutes.
  3. Add Mushrooms, green pepper, broth, sherry, coriander, nutmeg, thyme, black pepper and remaining ½ teaspoon salt.
  4. Combine remaining 2 tablespoons flour with water; stir into mixture. Simmer 5 to 10 minutes, or until livers are cooked and sauce is thickened, stirring occasionally.
  5. Add almonds and parsley.
  6. Serve over beds of fluffy rice.
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