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