BEEF LIVER & BACON CASSEROLE

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Beef Liver & Bacon Casserole image

This is an excellent way to serve liver as a complete meal. The liver is so tender and full of flavor baked with the other vegetables.

Provided by Djoanne

Categories     Beef Organ Meats

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 slices bacon
1 package Lipton Onion Soup Mix
6 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon fresh coarse ground black pepper
1 lb beef liver, cut into 2 inch strips
1/2 cup of chopped celery
1/2 cup of chopped onion
1 (10 1/2 ounce) can condensed beef broth
6 medium potatoes, pared and halved
6 carrots, cut in 2 inch pieces

Steps:

  • Saute the bacon in skillet until crisp.
  • Drain and crumble.
  • Reserve pan drippings.
  • Combine 4 Tbs of the flour, the pkg. of dry onion soup mix, salt, and pepper.
  • Put into a paper sack.
  • Add the liver strips and shake until dredged in the flour.
  • Save the flour that remains.
  • Saute liver, celery and onion in bacon drippings until liver is brown.
  • Place in a 2 quart casserole.
  • Top with crumbled bacon.
  • Add bouillon.
  • Bake, covered, in a 350 degreeF.oven for 30 minutes.
  • Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender.
  • Remove the meat and vegetables to a warm platter.
  • Add the flour remaingin in the sack to the skillet.
  • Stir in to the liquid from the casserole.
  • Cook, stirring constantly, until thickened.
  • Pour over liver and vegetables and serve.

Nutrition Facts : Calories 616.9, Fat 15.1, SaturatedFat 5, Cholesterol 327.4, Sodium 1762.4, Carbohydrate 82.7, Fiber 10.5, Sugar 8.2, Protein 37.9

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