Ukrainian Garlic Crusted Liver
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Just for fun, I had 10 people taste this without knowing what it was. Nine times I heard, "I love it!" and then, "I can't believe it's liver!" That's because it was so moist and bursting with garlic flavor. (By the way, the tenth one knew it was liver and wouldn't give in...okay, nothing's perfect, but I try!)
Cooking Time: 25 min
What You'll Need:
What To Do:
Beef and calves' liver does have to be cooked until it's dry and hard. Try cooking it to medium-well so that it's still moist and flavorful.