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Reviewed: Apr. 7, 2008

Made this recipe for me and my hubby. We both liked it, however I didn't have to cook it in the sauce for the 20 minutes. As it was I had to add a small amount of water because it was evaporating. I usually have the standard liver and onions, but it was really good for a change.

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Reviewer:

Joan Stroud

	Cooking Level: Intermediate Home Town: Sault Ste. Marie, Ontario, Canada
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Reviewed: Feb. 15, 2008

My husband, a former liver hater, just loved this! He now loves liver and is looking forward to eating this again. Thanks!

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Reviewer:

humburger

	Cooking Level: Intermediate
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Reviewed: Apr. 8, 2007

Had good taste and texture. Only my 2nd time making liver, and last time it wasn't tender at all, this was much better

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Reviewer:

Miss Helen


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Reviewed: Aug. 24, 2006

Never had liver like that before and I was surprized how tender a cooked liver can be! I put it in a pita bread and ate it like a hamburger, it was delicious. Oh! and super easy to make! Thanks:)

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Reviewer:

TourSi

	Cooking Level: Intermediate
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Reviewed: Feb. 24, 2006

A very good recipe - however, liver is liver. A great way to eat it!

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Reviewer:

HollyCat


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Reviewed: Feb. 1, 2006

I just want to say you are a life savor! I HATE liver with a passion. I was diagnosed with very low iron because of a surgery that I am to be having. I went passed 6 wks no luck still low. I have 4 wks to get my hemoglobin to 12 its at 11.3. I am now eatting liver twice a day. This recipe is the bomb!!!! The liver taste is gone. I eat it likes its hamburger. I did add some hot peppers and mushrooms but other than that it was perfect. Do you know that even my 7 year old asked for seconds. I may just like liver now...well with this recipe anyways.

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Reviewer:

Angela


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Reviewed: Oct. 25, 2004

This recipe was a big surprise. I like liver, but not a liver lover. Thought I would try this once. Cooked two lbs. of liver, my husband and I had two meals of it and nothing left. I even went back for seconds. We always eat the standard liver and onions but now this will certainly be right there too. Thanks.

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Reviewer:

JO LINNET


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Reviewed: Feb. 2, 2004

I used chicken liver instead of beef liver and didn't flour the pieces before frying in oil. I added salt, pepper, onion, oregano, parsley and paprika to the pan while frying. I substituted about 10 ounces of tomato sauce and 2 spoons of tomato paste in place of the water and ketchup. I served it with plain white rice and it was fantastic.

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Reviewer:

JENNIFER72_00

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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