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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oil in a large frying pan over medium heat, until a drop of water sizzles on the oil surface. | 2. While waiting for the pan to preheat, combine flour, salt, and pepper (and garlic powder, if you wish) in a large tupperware bowl. | 3. Shake till mixed thoroughly. | 4. Add the liver to the flour bowl, cover the bowl and shake til coated, shake off and lay them in the frying pan. | 5. Reserve the flour mixture for the gravy. | 6. Brown the liver in the oil on both sides, remove them from the pan and set aside. | 7. Turn down the heat to low and toss in the onions and saute til clear. | 8. Remove pan from heat. | 9. Whip together milk and remaining flour until smooth. | 10. Return the pan to the burner and turn on medium-low. | 11. Add the flour/milk mixture (white sauce) to the pan of onions, stir constantly, until the gravy bubbles. | 12. Let simmer for 2 minutes. | 13. (NOTE: I keep the milk beside the stove JUST IN CASE the gravy seems too thick) Turn to low, add the liver, cover and simmer for another 10-15 minute. | 14. ,or until you see no more blood from the steaks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef liver	1	lb	sliced	612.0014	17.6347	92.2989	16.456
wesson vegetable oil	1/4	cup		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
salt	2	teaspoons		-	-	-	-
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249
milk	2 1/4	cups		334.89	26.2422	17.2935	17.9523

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