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Creole Liver and Rice




Source of Recipe


e-cookbooks


List of Ingredients




1 lb. beef liver
2 tablespoons extra virgin olive oil
1 cup green bell pepper, chopped
2 cans (8 oz. each) stewed tomatoes
1 teaspoon basil
3/4 teaspoon salt
3/4 teaspoon garlic salt
1/2 teaspoon black pepper
4 tablespoons sherry
2 cups rice, hot, cooked


Recipe



Cut liver into serving pieces. In skillet, brown liver quickly in oil on both sides. Add remaining ingredients except rice; cover and simmer 45 minutes, or until liver is tender. Uncover and allow sauce to thicken, if necessary. Serve over mounds of hot rice.