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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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− | ==Description== |
+ | == Description == |
Makes 6 servings. |
Makes 6 servings. |
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− | ===Ingredients=== |
+ | === Ingredients === |
* 1 1/2 pounds [[Beef]] liver, cut into 1-1/2-inch pieces |
* 1 1/2 pounds [[Beef]] liver, cut into 1-1/2-inch pieces |
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* 1 tablespoon [[vegetable oil]] |
* 1 tablespoon [[vegetable oil]] |
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* 1 tablespoon chopped fresh [[parsley]] |
* 1 tablespoon chopped fresh [[parsley]] |
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== Directions == |
== Directions == |
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− | #Cook liver in [[oil]] in 10-inch skillet 5 to 7 minutes or until brown. Add [[Onion]]; cook 2 minutes. Stir in broth, [[sherry]], [[tomato]]es, [[salt]], [[marjoram]] and [[pepper]]. |
+ | # Cook liver in [[oil]] in 10-inch skillet 5 to 7 minutes or until brown. Add [[Onion]]; cook 2 minutes. Stir in broth, [[sherry]], [[tomato]]es, [[salt]], [[marjoram]] and [[pepper]]. |
− | #Bring to a boil. Cover, reduce heat, and simmer 7 to 10 minutes. |
+ | # Bring to a boil. Cover, reduce heat, and simmer 7 to 10 minutes. |
− | #Combine [[cornstarch]] with [[water]]; add to liver mixture. Cook, stirring, 1 to 2 minutes or until thickened. |
+ | # Combine [[cornstarch]] with [[water]]; add to liver mixture. Cook, stirring, 1 to 2 minutes or until thickened. |
− | #Meanwhile, in large bowl combine [[rice]] and [[Cheese]]. Press into buttered 5-cup ring mold. Turn out onto serving plate. |
+ | # Meanwhile, in large bowl combine [[rice]] and [[Cheese]]. Press into buttered 5-cup ring mold. Turn out onto serving plate. |
− | #Spoon liver into ring; sprinkle with [[parsley]]. Serve remaining liver on the side. |
+ | # Spoon liver into ring; sprinkle with [[parsley]]. Serve remaining liver on the side. |
[[Category:American Recipes]] |
[[Category:American Recipes]] |
Revision as of 21:02, 26 June 2010
Description
Makes 6 servings.
Ingredients
- 1 1/2 pounds Beef liver, cut into 1-1/2-inch pieces
- 1 tablespoon vegetable oil
- 1/2 cup chopped Onion
- 1/2 cup beef broth
- 2 tablespoons sherry
- 1 14-1/2- to 16-ounce can tomatoes (2 cups), drained and slightly crushed
- 1 teaspoon salt
- 1/2 teaspoon marjoram leaves, crushed
- 1/8 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 3 cups hot cooked rice
- 1 cup (4 ounces) diced Swiss cheese
- 1 tablespoon chopped fresh parsley
Directions
- Cook liver in oil in 10-inch skillet 5 to 7 minutes or until brown. Add Onion; cook 2 minutes. Stir in broth, sherry, tomatoes, salt, marjoram and pepper.
- Bring to a boil. Cover, reduce heat, and simmer 7 to 10 minutes.
- Combine cornstarch with water; add to liver mixture. Cook, stirring, 1 to 2 minutes or until thickened.
- Meanwhile, in large bowl combine rice and Cheese. Press into buttered 5-cup ring mold. Turn out onto serving plate.
- Spoon liver into ring; sprinkle with parsley. Serve remaining liver on the side.