Smothered Beef Liver38 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“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.” - by PATTY MAE
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 330 cal
- 14.7 g
- 23.1 g
Based on a 2,000 calorie diet
Reviews (38)Rate This Recipe
"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 so the..." See more sauce will not reduce very much. Also, keep the flame on low while simmering. Good luck and I hope you like this recipe."
"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, browned qui..." See moreckly, then braised low heat briefly in liquid. Try it with tomato soup if you don't have sauce, or season it like swiss steak."
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