Smothered Liver

Smothered liver is one of the dishes I grew up on. This liver recipe uses tomato sauce, however my Mom always smothered her liver in gravy made from the oil left in the pan after frying the liver.

Liver Smothered With Onions and Tomatoes

3 tablespoons vegetable oil
1 large onion, sliced
1 pound beef liver
1/2 cup all-purpose flour
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) can tomato sauce
1/4 cup water
1/2 teaspoon dried oregano

Heat the vegetable oil in a large skillet over medium heat. Saute the onions until they are soft, but not browned. Remove the onions from the pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.

In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place the reserved onions on top of the liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.

Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook or the liver will be tough.

This is a great dish with a side of green beans and mashed potatoes. Serve some sauce from the smothered liver over the potatoes.