Categories: Beef main dish

Ingredients

• 1 1/2 lbs. beef liver, sliced 1 inch thick
• 1/4 cup onion flakes
• 1/4 tsp. instant minced garlic
• Cold water
• 2 Tbsp. vegetable oil
• 1 beef-bouillon cube
• 1 cup boiling water
• 2 cups thinly sliced carrots
• 2 cup thinly sliced cabbage
• 2 tsp. caraway see
• 1 Tbsp. sugar
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1 Tbsp. flour
• 1 Tbsp. white vinegar
• Boiled white potatoes

Directions

1. Place liver on tray, with slices side by side, and freeze until almost firm. Cut into 1 × 4-inch diagonal strips, set aside.

2. Rehydrate the onion flakes and minced garlic in 3 Tbsp. of cold water for 10 minutes.

3. In a large skillet, heat oil. Add onion and garlic; saute for 2 minutes. Add liver and brown on all sides. Takes about 5 minutes.

4. Dissolve bouillon cube in boiling water. Add to liver along with carrots, cabbage, caraway seed, sugar, salt and black pepper.

5. Bring to boiling; reduce heat, cover an simmer for 10 to 20 minutes, or until liver is done as desired.

6. Blend flour smoothly with 1 Tbsp. cold water and vinegar. Blend into liquid in skillet. Cook and stir for one minute, or until liquid is slightly thickened. If desired, serve with boiled potatoes.

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