Preparation:
In shallow dish, combine liver and just enough milk to cover. Set aside at room temperature. In another shallow dish, combine flour, salt and pepper. Drain liver and dip both sides into flour, shaking off excess. In a 12-inch skillet, add liver to hot oil and brown quickly on both sides. Transfer to platter. To drippings in skillet, add onion and garlic. Saute until translucent. In skillet with sauteed onion and garlic, add beef broth and liver. Stir until liver is well coated and cooked. Serve warm, topped with parsley and chopped celery.
Approximately 13 minutes. |
