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LOCATION: Recipes >> Variety Meats >> BEEF LIVER IN VINEGAR SAUCE

Print this Recipe    BEEF LIVER IN VINEGAR SAUCE

serves 4-6

1 pound beef liver, thickly sliced (3/8 inch)
1 clove of garlic cut in slivers
1/2 teaspoon salt
ground black pepper to taste
2 tablespoons tomato sauce
2 tablespoons olive oil
2 tablespoons vinegar
1 1/2 tablespoons flour

Sear liver under broiler on both sides till lightly browned, but
not fully cooked. Remove skin and ligaments. Cut into one inch
squares. Put liver, garlic, salt and pepper in shallow casserole
or skillet over low heat. Add tomato sauce and olive oil and cover
with water. Bring to a boil and simmer. In a bowl mix vinegar,
flour and 2 tablespoons water till the consistency of soft custard.
Pour vinegar sauce in center of pan, stirring about 3 minutes till
smooth and distributed. Simmer entire mixture additional 5 minutes,
being sure that liver is tender, but not over cooked. Serve hot
over rice or vegetables.

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