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Italian-Style Beef Liver

 Italian-Style Beef Liver
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
4 ServingsPrep: 10 min. Cook: 35 min.


  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 pound beef liver, cut into bite-size pieces
  • 4 teaspoons canola 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


  • 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. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper.
  • Cover and simmer for 20 minutes, stirring occasionally. Add liver
  • and heat through. Discard bay leaf.
  • Serve over spaghetti; sprinkle with cheese. Yield: 4 servings.

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Italian-Style Beef Liver (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.