1 (28 oz.) can whole tomatoes, undrained & chopped
1 sm. onion, thinly sliced & separated into rings
1 c. chopped fresh mushrooms
1/3 c. chopped green pepper
2 tbsp. diced pimiento
2 cloves garlic, crushed
1 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
6 slices beef liver, about 1 3/4 lbs.
3 tbsp. all purpose flour
Vegetable cooking spray
1 tbsp. = 1 tsp. olive or vegetable oil, divided

Combine first 10 ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes.

Dredge liver in flour and set aside. Coat a large skillet with cooking spray; add 2 teaspoons oil and place skillet over medium high heat until hot.

Add half of liver to skillet; cook 4 minutes on each side or until browned. Remove from skillet and set aside. Repeat procedure with remaining oil and liver.

Add sauce to skillet; bring to a boil, scraping to loosen clinging particles. Return liver to skillet; reduce heat and simmer 5 minutes or until sauce is thickened. Yield: 6 servings, about 273 calories per serving.