Savory Beef Liver and Spaghetti
Serve with Tossed Green Salad, Corn Sticks
Ingredients
- 1 pound beef liver
- 2 tablespoon butter or cooking oil
- 1 1/2 tablespoon flour
- 1 No. 2 can tomatoes
- 1/2 onion
- 1 teaspoon salt
- 1/2 green pepper
- 1/8 teaspoon pepper
- 1/2 cup mushroom, stems and pieces (if desired)
- 1/2 garlic clove
- 3 cup cooked spaghetti
Directions
- Dip liver in boiling water for 1 to 2 minutes, then cut in fine cubes and dredge with flour.
- Chop onion, green pepper and mushrooms and let fry in butter or oil with the chopped liver until liver is lightly browned (about 10 minutes).
- Add tomatoes, seasonings and garlic, and cover.
- Cook slowly for 20-25 minutes.
- Serve over boiled spaghetti with a sprinkling of grated dry cheese over the top.
Other Information
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
See Also
Spanish Liver
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Meat
Ingredients: liver, flour, fat, onion, green pepper, garlic clove, mushroom, tomato, salt, pepper, spaghetti, bread crumb
Equipment: measuring cups, measuring spoons, stove, pot, knife
Tomato-Meat Sauce
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Sauce
Ingredients: tomato, fat, flour, garlic clove, sugar, bay leaf, ground beef, salt, onion, pepper, green pepper
Equipment: measuring cups, measuring spoons, knife, sieve, pot, stove
Macaroni with Meat Sauce
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: salad oil, onion, garlic clove, ground beef, celery, green pepper, salt, tomato, Tabasco sauce, Worcestershire sauce, mushroom, macaroni, parmesan cheese
Equipment: measuring spoons, measuring cups, skillet
Chicken Creole
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Meat
Ingredients: chicken, onion, flour, water, salt, green pepper, pepper, paprika, tomato, fat
Equipment: measuring cups, measuring spoons, knife, pot, stove
Pork Steaks with Creole Sauce
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Ingredients: pork shoulder, salt, pepper, onion, garlic, parsley, mushroom, green pepper, lard, flour, tomato juice, sugar, olive
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove