Jakes Do-It-Yourself Supper  (For P.T.A. Nights)



4 tablespoons salad oil
1 onion, chopped
1 clove garlic, minced
1 pound green beans cut in 2-inch pieces, or 1 package frozen
2 cups canned tomatoes, drained
3 teaspoons pepper
1 bay leaf
1/2 teaspoon oregano
1 pound chopped beef
1/2 pound mushrooms, sliced
1/2 pound calf’s liver, cubed


.Heat 2 tablespoons of the oil in a saucepan. Add the onion, garlic, beans, tomatoes, 2 teaspoons salt, 1/4 teaspoon pepper, the bay leaf, and oregano. Cover and cook over low heat for 45 minutes.
Mix the beef and remaining salt and pepper together; shape into walnut-sized balls. Heat remaining oil in a skillet; brown the balls in it. Add to the beans with the mushrooms; cook 5 minutes. Brown the liver in the oil remaining in the skillet and add to the beans. Cook 5 minutes. Correct seasoning and serve.

Serve with parslied orzo or rice and carrots.

Taken from The Molly Goldberg's Jewish Cookbook

Serves 4