Reviewed: Apr. 13, 2012

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!!

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Reviewer:

bonitadeb

Reviewed: Mar. 31, 2012

Excellent very easy to make. Delicious

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Reviewer:

LJ65

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Nov. 16, 2011

As a first time liver eater/cooker I was rather scared of screwing up and wanted to find a way to cook it so I might actually enjoy it. This suited me quite well. I have become a firm believer in cooking low and slow and it worked well for this as well. The meat was not dry and the tomato sauce helped with the strong taste (until I got a rather thick chunk and then I was just done). My boyfriend, who has always enjoyed liver, thought this turned out well as well. In my opinion, this is a great way to try liver for the first time if you're nervous of the strong taste.

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Rumelygirl

Cooking Level: Intermediate

Reviewed: Aug. 13, 2011

This was my first time attempting eating or cooking liver. The flavor was fantastic but the texture was awful. Is this an inescapable feature of liver? Each bite started wonderfully and ended horribly.

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Meghan

Cooking Level: Beginning

Reviewed: Apr. 17, 2011

We had it over spaghetti. Husband liked it and 9 year old ate it without a problem (though I still personally can't stand liver, though this was better than other times I've tried it)

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Sarah

Cooking Level: Intermediate

Reviewed: Mar. 5, 2011

First time I do this recipe and it came out pretty good and tender! I simmered it for exactly 10 minutes. Great idea for people needing protein, like geriatrics who are anemic and also cannot chew that well.

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multatulus

Reviewed: Feb. 6, 2011

Just like I remembered mom making. Quick and easy. Taught my son how to make this recipe.

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dskarson

Reviewed: Dec. 14, 2010

This was pretty good. The tomato flavor threw me off though.

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Reviewer:

candid04

Home Town: Indianapolis, Indiana, USA

Reviewed: Dec. 10, 2010

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

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Don Wilson

Cooking Level: Intermediate

Home Town: Bridgeport, West Virginia, USA

Reviewed: Oct. 28, 2010

This was excellent but as always I made a few changes. Like Patty Mae, I instinctively covered the pan while letting the liver simmer & added a few spices to the flour mixture: 1/4 tsp powdered thyme, a pinch of paprika and a pinch of rubbed sage. Also used canned, crushed tomatoes instead of tomato sauce. I have never had such soft, tender liver. Thank you.

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