- 1 pound [454 g] 1/2-inch [1.3-cm] thick beef liver slices
- 1/4 cup [35 g] all-purpose flour
- 2 tablespoons [30 g] shortening
- 1/2 cup [125 mL] chopped onion
- 1/2 teaspoon [2.5 mL] salt
- 1/4 cup [60 mL] chopped sweet green pepper, membranes removed and seeded
- 1 [16-ounce / 454-mL] can tomatoes, cut up
- 1 teaspoon [5 g] sugar
- 1/4 teaspoon [1 mL] dried basil leaves, crushed
- Dash garlic powder
- 1/2 teaspoon [2.5 mL] Worcestershire sauce
- Salt and pepper, to taste
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- Cut liver slices into serving-size pieces; coat pieces with flour.
- Heat shortening into a frypan until hot.
- Brown liver pieces on both sides in hot fat; salt and pepper to taste.
- Transfer liver pieces onto a plate.
- Into the same frypan, cook chopped onion until tender; stir in the 1/2 teaspoon [2.5 mL] salt.
- Mix in chopped sweet green pepper, cut up tomatoes, sugar, crushed basil, garlic powder and Worcestershire sauce.
- Add reserved liver pieces.
- Simmer, uncovered for 15 minutes, then serve.
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