Smothered Beef Liver

Smothered Beef Liver

46
PATTY MAE 1

"If you like liver, you will LOVE this way of cooking it. Easy and delicious. If you don't like liver, try this and you might learn to LIKE it."

Ingredients

30 m servings 330 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 312 mg
  • 104%
  • Sodium:
  • 955 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
  2. In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
  3. Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.
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Reviews

46
  1. 52 Ratings

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I made this recipe up after eating everyone else's dried out liver. This is a great way to make liver, but DON'T OVERCOOK. The recipe doesn't state to simmer with a cover on, but please do this ...

If you don't like beef liver, you probably have always had the moisture pan fried out of it and then topped with greasy onions. This method is the ONLY way to eat liver: dredged in flour, brown...

This is soo yummy! Not to meantion easy! Instead of using regular tomato sauce, I used garlic tomato sauce! Iv never had such soft liver. mmmm...

I love beef liver and nothing is better then beef liver smothered. I make this once a week for breakfast or dinner. I change it a bit by using the oil in the pan after frying then add a little m...

I try to be liberal in my reviews of recipes that turn out badly, but this recipe simply has no redeeming qualities. And before you jump to conclusions, yes, I like liver. This recipe simply ...

This was really good, but for liver to be really tender and lose the strong flavor it needs to be marinated in plain or nonfat MILK for at least 15 or up to 60 minutes. This takes all the nasty...

I am one of the rare breed who loves liver--beef and chicken. I don't eat anything pork, so pork liver is not in the race; but I do like beef and chicken liver, and I like variety (it is, after ...

I have never bothered to rate recipes I use. But this one deserves my opinion. I and my family are use to the old time recipe of lots of onion and bury it in gravey. This was a great change and ...

We love the traditional Liver and Onions buried in brown gravy, but I decided to try this recipe. DELICIOUS AND SO TENDER. I may make the traditional type of dish as a change, but this is defin...