Smothered Beef Liver Recipe - Allrecipes.com
Smothered Beef Liver Recipe
  • READY IN 30 mins

Smothered Beef Liver

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2003

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.

 
Most Helpful Critical Review
Apr 03, 2003

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.

 
Sep 07, 2003

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.

 
Jun 25, 2008

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...

 
Oct 12, 2007

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.

 
Aug 11, 2005

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.

 
Dec 13, 2010

An excellent alternative to traditional liver and onions. Family loved it.

 
Feb 22, 2010

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 definitely going to be my favorite way to prepare liver and onions. I did make a few changes due to using what I had on hand: Used can of tomato soup and 1/4 cup water (misread the recipe). I mince/freeze 2 onions to a quart bag, so I used a bag of minced onions. Didn't have oregano, but substituted Italian seasoning and added 1/2 tsp of garlic powder. I told my husband that we were having ITALIAN BEEF LIVER. He also loved the flavor and tenderness of the liver.

 

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Nutrition

  • Calories
  • 330 kcal
  • 16%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 312 mg
  • 104%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 955 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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