* Exported from MasterCook *

                          Beef Liver a la Suisse

Recipe By     :Editors at Rodale Press
Serving Size  : 4     Preparation Time :0:00
Categories    : Low Salt                        Main Dishes


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  cornmeal
  2        tablespoons  rye flour -- or whole wheat
  1 1/2         pounds  beef liver -- cut in thin strips
                        non-stick cooking spray -- or oil
  2               cups  water -- or unsalted beef stock
     1/2      teaspoon  dried basil
     1/8      teaspoon  black pepper
  1         tablespoon  cornstarch -- mixed in:
  2        tablespoons  cold water

1. Combine cornmeal and flour and coat liver slices thoroughly with the mixture. Heat a skillet sprayed with cooking spray or oil and sauté liver about 15 minutes or until tender and browned on all sides. Remove to a heated platter.

2. To the particles remaining in the pan, add water (or stock), basil and pepper. Bring to a boil, stirring to loosen any brown bits sticking to the pan.

3. Dissolve cornstarch in water (I use a small jar and shake.) and then add to the liquid in the pan, stirring constantly. Simmer sauce until clear and thickened. Pour sauce over the liver and serve.

sg32003

Source:
  "No Salt Needed Cookbook"
Copyright:
  "1982"

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Per Serving: 271 Calories; 7g Fat (22.8% calories from fat); 35g Protein; 16g Carbohydrate; trace Dietary Fiber; 603mg Cholesterol; 128mg Sodium.  Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fat.

NOTES : Serves 4 to 6
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0