Barb's Seasoned Liver With Tomato Gravy Recipe

• 6 slc Bacon
• 1/2 c. Bisquick
• 1 Tbsp. Meat Tenderizer
• 1 Tbsp. Seasoning Salt
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 1/2 lb Beef or possibly Calf Liver I prefer Calf because it is more tender
• 3 Tbsp. Bisquick
• 1 can Whole Tomatoes (28 ounce.)
• 4 x Beef Bouillon Cubes (to 5)
• 1/2 tsp Salt
• 1/4 tsp Pepper

1. Seasoned Liver Directions: Fry bacon in large skillet till crisp.
2. Remove bacon and reserve drippings.
3. In a gallon sized freezer bag combine; Bisquick, meat tenderizer, seasoning salt, salt, and pepper.
4. Close freezer bag and shake till ingredients are well mixed.
5. Add in Liver and shake again.
6. Add in floured liver to drippings in skillet and brown on medium low heat, turning often to assure total doneness.
7. Remove liver to a hot platter and crumble bacon atop it.
8. Gravy Directions: Put 1/4 c. of water and the bouillon cubes in a microwavable c.. Place in the microwave and heat on high about 5 min or possibly till bouillon cubes are dissolved.
9. Set aside.
10. Combine Bisquick, salt and pepper in a skillet.
11. Brown on medium heat till flour mix is tan in color.
12. In a bowl depit the canned tomatoes and mash with your hands or possibly a fork in tomato juice from the can of tomatoes.
13. Add in to browned flour in skillet.
14. Add in bouillon liquid.
15. Stir over low heat till thickened to desired consistency.
16. Pour over liver.

bacon, bisquick, salt, salt, pepper, beef, bisquick, tomatoes, salt, pepper

Taken from cookeatshare.com/recipes/barb-s-seasoned-liver-with-tomato-gravy-78097 (may not work)