Italian Liver

SPECIAL NOTICE: Liver is a beneficial meat ONLY if it is from grass-fed beef.   Liver from non-grassfed animals may contain to many toxins.

Serves 3-4

• 3 tablespoons Gluten-Free Flour Blend

1/8 teaspoon salt

1/2 pound beef liver from grass-fed beef, cut into bite-size pieces

2 teaspoons coconut oil, divided

1/2 cup thinly sliced onion

1/4 cup chopped celery

1 can (14-1/2 ounces) diced tomatoes, undrained

1 small bay leaf

1 tablespoons chopped fresh parsley

1 1/2 minced fresh basil or 1/2 teaspoon dried basil

1/2 teaspoon salt

1/8 teaspoon pepper

Hot cooked Gluten Free Pasta such as spaghetti

Grated Parmesan cheese

Instructions:

Combine flour and salt; toss with liver. Heat 1 teaspoons oil in a

skillet, cook liver until no longer pink. Remove and set aside. In

the same skillet, saute onion and celery in remaining oil until

tender, about 5 minutes. Stir in tomatoes, bay leaf, parsley, basil,

salt and pepper. Cover and simmer for 20 minutes, stirring

occasionally. Add liver; cover and cook 5 minutes longer or until

heated through. Remove bay leaf. Serve over gluten-free pasta like spaghetti; sprinkle with

cheese.

****I had to add a bit of the liquid from cooking the pasta to the sauce.