Liver in tomato-onion sauce

(from cckelly’s recipe box)

I am not a huge liver fan, however, there are often times my body needs iron and protein and I find myself craving liver, which is a potent source of both these nutrients. This is a recipe in the process of evolving, my attempt to make liver palatable and enjoyable for those times I crave it. So far, this is easy and always satisfying, and gets rid of that heavy, gamey liver flavor.
I like to serve this over boiled Kasha; the robust and unusual flavor of that grain seems to complement liver instead of being “lost”.

Source: My own

Prep time: 10 minutes
Cook time: 20 minutes
Serves 2 people

Categories: Main dish, Meat

Ingredients

  • SAUCE:
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 1 large onion, cut in half and sliced.
  • 1/2 cup mixed sweet peppers, (red, green, yellow) diced in larger sized pieces.
  • Dash tobasco sauce
  • 1 D'arbo chili (broken in half)
  • 2 cloves garlic, minced
  • 1 tspn tumeric
  • 1/2 tspn paprika
  • 1/2 tspn thyme (rubbed between your fingers to exude full flavor)
  • salt and pepper to taste
  • 1 can (14.5 oz.) stewed tomatoes
  • 1/4 cup milk (or cream, but use less)
  • 2 Tbsp dry red wine (such as Merlot)
  • 1 Tbsp ketchup (or tomato paste)
  • 1 tspn sugar
  • 1 Tbsp butter
  • 1/2 tspn garlic powder
  • COATING:
  • 1/2 cup flour
  • 1/4 cup fine, yellow corn meal
  • 1 tspn garlic powder
  • 1/2 tspn tumeric
  • 1/4 tspn paprika
  • 1/4 tspn season salt
  • 1/4-1/2 tsp fresh ground black pepper
  • 1 lb. fresh beef liver, in 2 pieces.
  • 1 Tbsp butter ( to sear the liver) and extra olive oil if needed.

Directions

  1. Heat 1 Tbsp each olive oil and butter in a large, deep sautee pan.

  2. Add onions, peppers and a dash of tobasco sauce and sautee for 15 minutes, until starting to brown. Stir often.

  3. About 10 minutes into sauteeing the onions, add the D’arbo chili, garlic, tumeric, paprika, thyme, salt and pepper. Sautee 5 more minutes, stirring frequently.

  4. Add tomatoes, milk or cream, red wine, ketchup, sugar (only to sweeten and reduce bitterness, use less or more as desired), butter and spices (tumeric, garlic powder, salt and pepper, paprika.

  5. Bring sauce to a boil, reduce to low heat and simmer, uncovered, 15-20 minutes.

  6. While sauce is simmering, prepare the coating for the liver; Mix the flour, corn meal, paprika, tumeric, seasoned salt, pepper and garlic powder onto a plate.

  7. If liver is dry, moisten it or rinse, then coat both sides evenly with the flour coating.

  8. In another pan, melt 1 Tbsp butter over med-high flame.

  9. Add liver and sear on each side for 2 to 2 1/2 minutes each side (no more than 5 min. total or it will become tough). The coating should get brown and crisp. Add up to 1 tsp extra virgin olive oil, if needed, to really brown and sear the liver.

  10. Return to sauce. Bring it to a low boil, add the cornstarch with water and stir to thicken.

  11. Pour the peas into the sauce and stir.

  12. Add the liver.

  13. Cover the pan. If you like your liver more rare and turn of the flame and let sit, covered for about 5-10 minutes. If you prefer it cooked more, leave the flame med-high, and cook covered for 2-5 minutes longer.

  14. Remember: Take out the D’arbo chili BEFORE eating. The chili will add a slight touch of heat to the sauce, which will increase if left in leftovers overnight. The chili is not meant to be eaten and is VERY hot.

  15. NOTE: this will not be spicy to taste if cooked this way, however, it creates a warmth to the sauce. IF you prefer it spicy, add extra D’arbo chilis or replace with dried red pepper flakes and a pinch of cayenne which should be added to the onions, while sauteeing, for best effect.

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