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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...

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6 users found this review helpful

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Lori


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Reviewed: Feb. 26, 2008

This is one GREAT recipe. Thanks for sharing it.

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3 users found this review helpful

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JMcLM


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Reviewed: Dec. 17, 2007

Awesome!

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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.

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2 users found this review helpful

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akblkbarbie

	Cooking Level: Expert Home Town: Queens, New York, USA Living In: Anchorage, Alaska, USA
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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.

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Alicia


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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!

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gibster


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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..

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Jan. 19, 2006

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

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Lissy Kathiria

	Cooking Level: Intermediate Home Town: La Romana, La Romana, Dominican Republic Living In: Miami, Florida, USA
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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.

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1 user found this review helpful

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cindi


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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.

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Kathie

	Cooking Level: Intermediate Home Town: Oriskany, New York, USA Living In: Cold Brook, New York, USA
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Reviewed: Jan. 25, 2004

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

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2 users found this review helpful

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MADRAY7

	Cooking Level: Expert Home Town: Lockport, New York, USA Living In: Jacksonville, Florida, USA
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Reviewed: Sep. 7, 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.

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14 users found this review helpful

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Poookie

	Cooking Level: Expert Home Town: Hollywood, California, USA
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Reviewed: Jun. 3, 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.

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5 users found this review helpful

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PATTY MAE

	Cooking Level: Expert Home Town: Morrisville, Vermont, USA Living In: Lakewood, New Jersey, USA
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Reviewed: Apr. 3, 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.

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JULIEKID

	Cooking Level: Expert Home Town: Cedar Falls, Iowa, USA
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Reviewed: Sep. 8, 2002

Good, but too much oregano.

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1 user found this review helpful

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Ron


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