Gluten Free Hickory Smoked Liver

Ingredients:

• 2 teaspoons extra virgin olive oil
• 3/4 red bell pepper, diced
• 1/2 cup chopped yellow onion
• 1 teaspoon dried and crushed basil
• 1/2 lb. thinly sliced beef liver
• 1/3 cup gluten-free all-purpose flour
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon ground black pepper, or to taste
• 1/3 cup gluten-free beef broth
• 1 teaspoon gluten-free hickory flavored liquid smoke (Wright's)

Instructions:

1. Serve over or along side rice or mashed potatoes with a salad or desired vegetable.
2. Preheat a heavy skillet with oil.
3. Add and saute onion, peppers, and basil until tender, about 7 minutes.
4. Whisk flour, salt and pepper in a wide, shallow bowl or plate.
5. Dredge liver in flour and set aside until vegetable are done.
6. Transfer vegetables to a bowl and set aside.
7. Add a bit more oil to the skillet and fry the liver until thoroughly cooked, at least 8 minutes.
8. Add sauteed vegetables to top of liver in skillet.
9. Whisk broth and liquid smoke together and pour on top of liver.
10. Lift liver to allow broth to wet the bottom of the liver. Cook until evaporated.
11. Serve over rice, rice pilaf, mashed potatoes, or your with your favorite side dish.

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