Italian Style Beef Liver 1/3 cup all-purpose flour
1/4 teaspoon salt 1 pound beef liver, cut into bite-size pieces 4 teaspoons vegetable oil, divided 1 cup thinly sliced onion 1/2 cup chopped celery 2 cans (14 1/2 ounces each) diced tomatoes, undrained 1 bay leaf 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1 teaspoon salt 1/4 teaspoon pepper Hot cooked spaghetti Grated Parmesan cheese Combine flour and salt in a large resealable plastic bag. Add liver, a few pieces at a time; shake until completely coated. Heat 2 teaspoons oil in a skillet; cook liver to desired doneness. Remove and set aside. In the same skillet, heat remaining oil. Saute onion and celery until tender, about 5 minutes. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver; cover and cook for 5 minutes longer, or until heated through. Discard bay leaf. Serve over spaghetti; sprinkle with cheese. Note: Cook the liver until it is slightly pink in the center. That way, the meat won't become tough and overcooked when it is reheated in the sauce. Makes 4 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
