Italian-Style Beef Liver Recipe

5 1 2
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Italian-Style Beef Liver Recipe

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5 1 2
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

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

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 pound beef liver, cut into bite-size pieces
  • 4 teaspoons cooking 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
  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.
Originally published as Italian-Style Beef Liver in Taste of Home February/March 1997, p41

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danhenehan User ID: 3472481 42718
Reviewed Mar. 30, 2009

"I have tried this recipe and shared it with friends. Everyone agrees that it is GREAT!"

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