1 lb. beef liver
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 med. onion, chopped
1 minced garlic clove
2 tbsp. parsley
1 (8 oz.) can tomato sauce
1/4 tsp. each sage, thyme & oregano
1/4 tsp. dry mustard
1 (3 oz.) can drained mushrooms

Mix flour, salt and pepper in bag. Add a few pieces of liver at a time; shake to coat. In skillet saute onion, garlic, and parsley. Remove and set aside. Brown liver on all sides. Stir in tomato sauce, onion mixture, herbs, mustard and mushrooms. Bring to boil, reduce heat, cover and let simmer until liver is done, about 5 to 10 minutes. Serve over rice or pasta.