Liver in Cheese-Rice Ring

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

1. 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.
2. Bring to a boil. Cover, reduce heat, and simmer 7 to 10 minutes.
3. Combine cornstarch with water; add to liver mixture. Cook, stirring, 1 to 2 minutes or until thickened.
4. Meanwhile, in large bowl combine rice and cheese. Press into buttered 5-cup ring mold. Turn out onto serving plate.
5. Spoon liver into ring; sprinkle with parsley. Serve remaining liver on the side.