Venetian Liver

1 pound Bastrop Cattle Company liver
1 Tbsp. flour
1 Tbsp. vegetable oil
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
2 medium onions, sliced
1 stalk celery, chopped
1 green pepper, cut in strips
1 tomato, cut in wedges
3/4 cup beef stock
1/4 tsp. basil

Put flour, salt, pepper and paprika in a zippy bag and coat liver strips by shaking them in the flour mixture. Saute liver in oil in a large frying pan, about 3 minutes on each side. Remove to serving platter and keep warm in oven.

Saute onions, celery and green pepper until soft and golden. Add tomato and cook for another 2 minutes. Arrange vegetables on top of liver.

In fry pan, combine stock and basil, and bring to a boil. Simmer, uncovered for about 2 minutes. Pour over liver and serve at once.

Serves 4.

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