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Italian-Style Beef Liver Recipe

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

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Italian-Style Beef Liver Recipe

Prep: 10 min. Cook: 35 min.

Yield: 4 Servings

10 35 45

Ingredients

1/3 cup 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

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.

Originally published as Italian-Style Beef Liver in Taste of Home February/March 1997, p41