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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbsp oil in skillet. | 2. Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl. | 3. Add 2 tbsp oil to skillet. | 4. Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms. | 5. Brown onions, remove and place in the bowl with the liver etc. | 6. Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce. | 7. Add the cornstarch mixture, reduce heat. | 8. Stir until the sauce is smooth and thickened. | 9. Add liver, mushrooms, onions and brandy. | 10. Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through. | 11. Do not overcook the livers. | 12. Serve over rice or pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons	separated	358.02	0.0	0.0	40.5
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
chicken liver	1	lb	trimmed halved dusted	539.7756	3.3112	76.7479	21.9085
mushroom	1/2		sliced	-	-	-	-
onion	2		sliced	128.0	29.888	3.52	0.32
brandy	3	tablespoons		-	-	-	-
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
chili sauce	3	tablespoons		47.0925	10.13	1.2797	0.1536
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.