Serve tortellini pasta and shrimp with rose sauce, and if you’d like, a Caesar salad. Beware, restaurants—this sauce can top you!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, sliced
- 1 pound beef liver
- ½ cup all-purpose flour
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 (8 ounce) can tomato sauce
- ¼ cup water
- ½ teaspoon dried oregano
Instructions
- 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.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 312 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 955 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe is good, I just can’t eat liver by itself. I need another meat to add to it. As a child my grandmother cooked it with the cows lungs and I was able to eat it that way.A few days later I went back and cook chicken gizzards and added to the left liver and it was delicious .
I love liver–no one else in my house agrees but this one got great reviews.
Very tender and moist. Would definitely make this again but would perhaps use a different herb. Didn’t enjoy the oregano flavour.
The only change I made was to omit the onions (simply because my husband cannot eat them right now). We loved it. I am sure we will have it again and perhaps will be able to include the onions at that time.
Add some spices for more flavour
Add some spices for more flavour
Yum! My husband and I love liver but was feeling a little bored of liver and onions. The only change I made was using seasoned salt instead of regular. Next time I might cut it smaller and make it goulash style!
This was the first time I was able to eat liver. Now I have a recipe I can make if my husband is in the mood for liver.
New favorite- the tomato sauce really helps tone the taste down and it turns out pretty tender.
This a very yummy recipe. Will definitely make it again. Thank you
I made this tonight. It was awesome. I am going to sit down to dinner right now. Oh ya! It is easy and fast. Let’s do it!!!
Didn’t like the tomato sauce on it.
I’m a fan of traditional liver & onions but thought I would try this as a change. Didn’t end up looking like the picture however i ended up with a delicious “Italian” type dish. The only thing I did different was soak my liver in milk ; refrigerated for 8 hrs. My wife prefers traditional but I think I could eat this every night.
The addition of tomato sauce was gross to me but Chi-Chi loved it, she likes tomato sauce and liver so this was the bomb for her. I left out the salt. I also added rosemary and parsley.
My husband & I just discovered this recipe last week & have had it twice in the last week, we love it so much! I could eat this once & week & not grow tired of it (plus liver is one of the most nutrient dense foods you can eat!). So glad we found this way of making it.
I made this it came out so good, of course I tweaked it a little, instead of using tomato sauce I used a can of Ro Tel diced tomatoes with the green chili in a can..Omgosh they loved it and is asking if I can make more for dinner tonight..It only took me about 25 – 30min for everything and it’s so tender. .Thanks. .
This is THE best liver recipe I have eaten. I’m really glad to have found this one.
Good beginners recipe, make sure to follow directions so it doesn’t overcook. Only change is to add soaking the liver in milk for an hour, patting it dry, then dredging. This removes the bitter strong taste that tends to give liver it’s sometimes bad name. Adding a little garlic powder to the flour is good too…never added tomato before so this was interesting and flavorful. I found myself out of sauce so I used tomato soup and the sweetness really paired nicely with the onions.
Nice change to standard liver and onions. Left out the flour, can’t have, didn’t miss it. I also did as another reviewer suggested and soaked the liver in milk first.
So, I did not have all the ingredients, I only had flour, seasonings, and oil. However, this recipe was a great foundation for me. I used 5 tablespoons of oil, used my favorite seasonings in replace of the onion, and oregano, and a few squirts of hot sauce and soy sauce in replace of the tomato sauce and water, I used medium to low heat to cook the liver, the mashed potatoes as a side, and I enjoyed the outcome.
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 all, the spice of life). I like this recipe; but as Patty Mae pointed out, the pan should be covered while simmering the sauce and liver together. Also, I used butter instead of vegetable oil for sauteing the onion. Olive oil is another good choice. I avoid vegetable oil because of the GMO factor; and butter or olive oil are much healthier, not to mention much tastier, alternatives to vegetable oil. Liver and other organ meats are consumed for their health benefits (Vitamin A, Vitamin B6, Vitamin B12, Folate, Riboflavin, Niacin, Iron, Copper, Omega-6, Phosphorus, Selenium, Manganese, and Zinc, in this case), so it makes sense to use a sauteing medium that is also healthy. Butter provides selenium, iodine, vitamin A, and other nutrients that vegetable oil does not. Butter is also a good source of good cholesterol and glycospingolipids, which help protect the stomach from gastrointestinal infections. Olive oil helps to put HDL and LDL cholesterol into a healthy balance, as well as being anti-inflammatory. Coconut oil is another good oil to use because of its anti-fungual properties. I also use organic tomatoes. So, substituting butter, olive oil, or coconut oil for the vegetable oil and using organic tomatoes make this already VERY healthy recipe even healthier and tastier.