Spanish Style Liver
|Onion||1 Small, thinly sliced|
|Chopped green pepper||2 Tablespoon|
|Butter/Margarine||3 Tablespoon, melted|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Canned whole tomatoes||16 Ounce, undrained and chopped (1 Can)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Beef liver||1 3⁄4 Pound, sliced|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
Saute onion and green pepper in butter until tender.
Add chopped mushrooms, garlic, tomatoes, 1/2 teaspoon salt, and 1/8 teaspoon pepper; simmer vegetables over low heat 50 to 60 minutes or until thickened.
Remove and discard garlic clove.
Set sauce aside, and keep warm.
Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
Dredge liver in flour mixture, and brown on both sides in hot oil.
Place cooked liver on a heated platter, and serve sauce over top.
Garnish platter with Italian parsley, if desired.