Smothered Beef Liver Recipe Reviews - Allrecipes.com (Pg. 5)
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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Cooking Level: Intermediate

Home Town: Oriskany, New York, USA
Living In: Cold Brook, New York, USA

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Reviewed: Apr. 25, 2003
Such great flavor and so very tender. My daughter and I enjoyed it very much.
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Cooking Level: Expert

Home Town: Lockport, New York, USA
Living In: Jacksonville, Florida, USA

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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.
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Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA
Living In: Coralville, Iowa, USA
Reviewed: Apr. 20, 2002
Good, but too much oregano.
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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.
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Cooking Level: Expert

Home Town: Morrisville, Vermont, USA
Living In: Lakewood, New Jersey, USA

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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.
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Cooking Level: Expert

Home Town: Hollywood, California, USA

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