1 sm. onion, thinly sliced
2 tbsp. chopped green pepper
3 tbsp. melted butter
1 tbsp. chopped pimiento
1/2 c. chopped mushrooms
1 clove garlic
2 c. canned whole tomatoes, chopped
1 tsp. salt
1/8 tsp. pepper
1/2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
6 slices (about 1 1/4 lbs.) beef liver
1/4 c. olive oil or vegetable oil

Saute onion and green pepper in butter 10 minutes. Add pimiento, mushrooms, garlic, tomatoes, 1 teaspoon salt and 1/8 teaspoon pepper; simmer 50-60 minutes over low heat or until thickened. Remove garlic and discard. Set sauce aside and keep warm.

Combine flour and remaining salt and pepper. Coat liver in seasoned flour mixture and brown in hot oil. Place liver on a heated platter and serve sauce over top. Yield: 6 servings.