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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My family loves liver, but I get tired of serving the standard liver and onions. Here a rich tomato sauce makes the liver nice and tender.Mina Dyck, Boissevain, Manitoba Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1 pound beef liver, cut into bite-size pieces |
4 teaspoons vegetable oil, divided |
1 cup thinly sliced onion |
1/2 cup chopped celery |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 bay leaf |
2 tablespoons chopped fresh parsley |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 teaspoon salt |
1/4 teaspoon pepper |
hot cooked spaghetti |
grated parmesan cheese |
Directions:
1. Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside. In the same skillet, saute onion and celery in remaining oil until tender, about 5 minutes. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver; cover and cook 5 minutes longer or until heated through. Remove bay leaf. Serve over spaghetti; sprinkle with cheese. Yield: 4 servings.
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