| Liver & Pepper Sauté
2 teaspoons of vegetable oil
1/2 cup of each sliced onion & bell pepper strips
1 garlic clove, minced
10 ounces of beef or calf liver, cut into thin strips
2 teaspoons of flour
1 tablespoon each teriyaki sauce & ketchup
1/8 teaspoon of pepper
1/3 cup of water |
|
In 10 inch skillet, heat oil over medium heat. Add onion, pepper strips and garlic; sauté until vegetables are tender. Add liver and sauté until meat is no longer red, about 3 minutes (don't overcook). Sprinkle mixture with flour, then stir in teriyaki sauce, ketchup and pepper; gradually add water and, stirring constantly, bring to a boil. Reduce heat and cook, stirring, for 1-2 minutes. |