Swiss-Style Liver

Serves: 4
Total Calories: 79


1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound beef liver thinly sliced
2 tablespoons margarine or vegetable oil
1 (14 1/2-ounce) can stewed tomatoes sliced
3/4 teaspoon thyme dried, crushed


Preheat oven to 350°.

On waxed paper, mix flour, salt and pepper set aside.

Cut liver into serving-size pieces, trimming out tough membranes. With tongs, coat liver with flour mixture.

In a 10-inch skillet over medium heat, quickly brown both sides of liver in margarine until browned and no longer pink in thickest portions. Arrange liver in an 8 x 8 x 2-inch baking dish set aside.

Add stewed tomatoes withliquid and thyme to skillet. Cut up tomatoes if large. Cook and stir over medium heat to loosen particles from bottom of skillet. Bring to a boil. Pour over liver, covering completely.

Bake for 20 minutes or until liver is very tender and liquid is slightly thickened.

Serve with mashed potatoes, crusty dinner rolls and seasoned green beans.

Nutritional Facts:

Serves: 4
Total Calories: 79
Calories from Fat: 20

This Swiss-Style Liver recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.

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