Liver with Tomatoes and Onions

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Ingrédients

• 1/2 lb (250 g) beef, pork or veal liver
• 1 tablespoon (15 ml) flour
• pinch each of salt and pepper
• oil, butter or margarine
• 2 medium tomatoes, diced
• 1 large onion, diced
• 1 tablespoon (15 ml) lemon juice

WARNING!
Organ meats (such as liver, kidney or tripe) from wild game can be contaminated. Contact your local health department for more information.

Mode d'emploi

1. Cut liver into finger-size slices.
2. Mix flour, salt and pepper.
3. Coat liver slices in flour mixture.
4. In a skillet, heat oil over medium heat and cook liver, browning it on all sides for 3 to 4 minutes.
5. Remove liver from heat and set aside in a separate dish.
6. In the same skillet, add more oil and cook tomatoes and onion, stirring occasionally.
7. Add liver to skillet. Drizzle with lemon juice. Toss and serve.

The secret in preparing liver is to not overcook it. All liver (beef, veal, pork, chicken…) is very nutritious and provides a substantial amount of iron. However, it is recommended that pregnant women and young children eat liver no more than once a week.