Recipe Categories
Meat 
Misc Beef
Liver  & Heart

James's Beef Liver

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.