3/4 to 1 lb. beef liver, sliced
3 tbsp. flour
4 tbsp. butter
1 c. sliced mushrooms
1 can (8 oz.) stewed tomatoes
3/4 tsp. salt
Dash of pepper

Dip liver in flour. Heat butter in large skillet until bubbly. Cook liver in butter until brown on both sides, about 5 minutes; stir in remaining ingredients. Heat boiling. Reduce heat; simmer covered until liver is done, about 10 minutes.