Recipe by PATTY MAE
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salt, or to taste
ground black pepper, or to taste
1 (8 ounce) can
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 sauce will not reduce very much. Also, keep the flame on low while simmering. Good luck and I hope you like this recipe.
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 did nothing for it.
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 quickly, then braised low heat briefly in liquid. Try it with tomato soup if you don't have sauce, or season it like swiss steak.
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 more flour with water to make a brown gray mix with the liver. great with rice and peas or dinner or grits and eggs for breakfast. family favorite and its a healthy meal as well.
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 excellent taste.
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 strong flavor out, makes it fork tender and will be delicious any way you cook it. I used to hate the taste of liver, but once I discovered this secret, I can now eat it just seasoned with a little garlic salt & pepper & quickly pan fried in oil oil & butter (and put into a sandwich). Do this before any type of preparation and it will be DELISH!! As a side note; I have even left it sitting in milk overnite because after I started to prepare it I got a last minute invite to go out, and it was still wonderful the next day!! I just put plastic over the bowl & popped into the fridge... It was So tender & Yummy!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Smothered Beef Liver
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 330
** Calories from Fat: 132
This recipe will make a liver lover out of even the pickiest eater.
Make the classic filet mignon and mushroom dish named after Duke Wellington.
Watch how to make this traditional St. Patrick’s Day dish.