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Sunday, June 26, 2016

Smothered Southern Fried Cubed Beef Liver with Mushrooms, Bacon and Gravy

I've updated my Liver Recipe. Hope you like it!

1 pound Cubed Liver

Mushrooms - 8 Ounces

1 Large Onion, Sliced Thick

1 pound Thick Sliced Smokey Bacon

Swanson Chicken Broth 99% Fat  Free - 1 Quart

3 TBSP Unsalted  Butter


 1 Beatened Egg ( Set aside in dish )

1/3 Cup of Water ( Stir in egg dish)

1 Cup of  Flour ( Mix in large dish )

Sazon Goya Seasoning Packet

Thyme - 2 Teaspoons

Lowry Seasoned Salt ( To taste)

Cracked Black  Pepper ( To taste)

Canola Oil ( Enough to fry liver )

Spray Casserole Dish with Cooking Spray

Pre - Heat Oven to 375 Degrees

Season cubed liver with Lowry Seasoned Salt and cracked black pepper.

Toss Goya Seasoning packet and  Thyme into Flour - Set Aside.

Dip Seasoned Cubed Liver into Seasoned Flour ( Press down) then into  egg wash, then press lightly back into Seasoned Flour.

Heat Canola Oil on medium heat. Fry Seasoned Flour Coated Liver 6 Minutes each side. Remove and set aside.

Saute' mushrooms and onions in melted butter for 5 minutes, Set aside.

Fry bacon until crispy; Sprinkle with Cracked Black Pepper, then cut into squares; Set aside

Take equal parts of flour and butter and saute for 5 minutes ( Light brown) into Large Skillet.

Add chicken broth, stirring frequently until smooth and  creamy. Stir in mushroom onion.

Grease Large casserole dish. Lightly coat bottom of dish with chicken broth mixture; Add Fried Cubed Liver, Bacon and remaining chicken broth mixture. Bake at 375 Degrees for 40 minutes. Serve over fluffly white rice.

RICE - 1 CUP RICE SAUTEED  (medium size boiler) using 2 Teaspoons of melted unsalted butter until lightly brown; Add 1 cup water, bring to boil, then reduce to low heat; Cover boiler and simmer for 20 minutes. Set Aside; When ready to serve with Liver, Fluff rice with fork first.