• 1 pound beef liver
• 2 tbsp. flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 med. onion, minced
• 1 chopped garlic clove
• 2 tbsp. parsley
• 1 (8 ounce.) can tomato sauce
• 1/4 teaspoon each sage, thyme & oregano
• 1/4 teaspoon dry mustard
• 1 (3 ounce.) can liquid removed mushrooms

Directions

1. Mix flour, salt and pepper in bag. Add in a few pcs of liver at a time; shake to coat. In skillet saute/fry onion, garlic, and parsley. Remove and set aside. Brown liver on all sides. Stir in tomato sauce, onion mix, herbs, mustard and mushrooms. Bring to boil, reduce heat, cover and let simmer till liver is done, about 5 - 10 min. Serve over rice or possibly pasta.