Pan Fried Liver with Tomatoes and Onions


  • 1 lb calves liver, sliced
  • 2 tbs marsala wine
  • kosher salt and black pepper to taste
  • 1/2 lb ripe tomatoes, peeled and seeded
  • 2 onions, peeled, halved and thinly sliced
  • 2 tbs olive oil
  • pinch of ground ginger
  • 2/3 cup beef stock
  • Fresh parsley for garnish
  • Cut the liver into thin strips.
  • Place in a shallow bowl along with the marsala.
  • Season with salt and pepper cover, refrigerate and and allow to marinate for several hours.
  • Peel the tomatoes, cut into quarters and remove the seeds, reserving the juice.
  • Slice the flesh into thin strips and set aside.
  • Finely slice the onions.
  • Heat the oil in a saute pan, add the onions and ginger and cook gently for about 5 minutes.
  • Remove with a slotted spoon and set aside.
  • Add the liver to the pan and saute for about 1 minute, turning halfway through cooking.
  • Add the tomatoes and onions to the pan, along with the reserved tomato juice. Cook for another minute.
  • Taste for seasoning.
  • Garnish with fresh parsley
  • Serve with rice or noodles.

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