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Spanish Style Liver

southern.chef's picture
  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)
  Salt 1⁄2 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Pepper 1⁄4 Teaspoon
  Beef liver 1 3⁄4 Pound, sliced
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Italian parsley 2

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.

Recipe Summary

Side Dish

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