[CnD] Italian Style Beef Liver

Marilyn Pennington mar04dale at gmail.com
Thu Dec 14 15:46:02 EST 2017

Italian Style Beef Liver

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 minced fresh parsley or 2 teaspoons dried parsley flakes

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 in a large resealable plastic bag. Add liver, a few
pieces at a time; shake until completely coated. Heat 2 teaspoons oil in a
skillet; cook liver to desired doneness. Remove and set aside. In the same
skillet, heat remaining oil. Saute onion and celery 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
for 5 minutes longer, or until heated through. Discard bay leaf. Serve over
spaghetti; sprinkle with cheese.


Cook the liver until it is slightly pink in the center. That way, the meat
won't become tough and overcooked when it is reheated in the sauce.

Makes 4 servings.


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