1 lb. beef liver, sliced and cut in strips or chunks
1 lg. clove garlic, minced
1/2 tsp. oregano leaves, crushed
2 tbsp. butter
1 can tomato soup
1/4 c. water

Brown liver in skillet with garlic and oregano in butter. Add remaining ingredients. Cover. Cook over low heat 20 minutes. Stir occasionally. Serve over cooked rice. Makes 2 1/2 cups.