1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef liver, thinly sliced
2 tbsp. butter or vegetable oil
1 can (14 1/2 oz.) sliced stewed tomatoes
3/4 tsp. dried thyme leaves, crushed

Preheat oven to 350 degrees. On waxed paper, mix flour, salt and pepper; set aside.

Cut liver into serving size pieces, trimming out tough membranes. With tongs, coat liver with flour mixture.

In a 10 inch skillet over medium heat, quickly brown both sides of liver in butter until browned and no longer pink in thickest portions. Arrange liver in an 8 x 8 x 2 inch baking dish; set aside.

Add stewed tomatoes with liquid and thyme to skillet. Cut up tomatoes if large. Cook and stir over medium heat to loosen particles from bottom of skillet. Bring to a boil. Pour over liver, covering completely. Bake for 20 minutes or until liver is very tender and liquid is slightly thickened.

Serve with mashed potatoes, crusty dinner rolls and seasoned green beans. Makes 4-6 servings.