If you like liver, you'll love this. If you don't like liver, try this and you might just start to like liver!
I made this recipe up after eating everyone else's dried out liver. This is a great way to make liver, but DON'T OVERCOOK. The recipe doesn't state to simmer with a cover on, but please do this so the sauce will not reduce very much. Also, keep the flame on low while simmering. Good luck and I hope you like this recipe. - 08 Apr 2002 (Review from Allrecipes USA and Canada)
If you don't like beef liver, you probably have always had the moisture pan fried out of it and then topped with greasy onions. This method is the ONLY way to eat liver: dredged in flour, browned quickly, then braised low heat briefly in liquid. Try it with tomato soup if you don't have sauce, or season it like swiss steak. - 12 Mar 2002 (Review from Allrecipes USA and Canada)
This is soo yummy! Not to meantion easy! Instead of using regular tomato sauce, I used garlic tomato sauce! Iv never had such soft liver. mmmm... - 25 Jun 2008 (Review from Allrecipes USA and Canada)