Reviewed: Mar. 9, 2009

Excellent way to cook beef liver, I just made it for the first time this way and it is very tasty and tender.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2008

Absolutly great! Served it to people that said they did not like beef liver and they loved it. Instead of tomato sauce I just used a jarred artichoke pesto spaghetti sauce and served over spaghetti.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

leo shay

Cooking Level: Expert

Home Town: Swampscott, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2008

will try again...maybe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sliker's-Kitchen

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

I will go hungry,before I ever try liver again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ex-Braniff

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Beulaville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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...

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Lori

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2008

This is one GREAT recipe. Thanks for sharing it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JMcLM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2007

Awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kevin

Cooking Level: Intermediate

Living In: New Iberia, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

akblkbarbie

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2007

Never was one for liver, but decided to give the kids a taste and see how they like their first introduction to Liver and Onions. Great recipe! Amazed at how much the Oregano gives the Liver a nice taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alicia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2007

Well, great minds must think alike! My father always made liver this way when I was a child! I'm gonna give it a try tomorrow. I'm a big fan of liver and onion gravy, so this'll make a nice change!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gibster

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2006

I thought this was great. Unfortunately I don't get liver often, because noone in my household likes it...2 thumbs up..

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2006

WOW!!! Delicicous and easy to make, love it...thanks

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lissy Kathiria

Cooking Level: Intermediate

Home Town: La Romana, La Romana, Dominican Republic

Living In: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

cindi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2005

It sounded real good, but my husband likes it better without sauce. It was okay, but I guess I would not make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kathie

Cooking Level: Intermediate

Home Town: Oriskany, New York, USA

Living In: Cold Brook, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2003

Such great flavor and so very tender. My daughter and I enjoyed it very much.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2002

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

JULIEKID

Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA

Living In: Coralville, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2002

Good, but too much oregano.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ron

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2002

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.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

PATTY MAE

Cooking Level: Expert

Home Town: Morrisville, Vermont, USA

Living In: Lakewood, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2002

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.

Was this review helpful? [ YES ]
24 users found this review helpful