[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.

Note:

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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