Creole liver and rice

Yield: 2 servings

Measure Ingredient
½ pounds Beef liver
1 tablespoon Vegetable oil
⅓ cup Green bell pepper,chopped
1 can Stewed tomatoes (8oz)
½ teaspoon Basil
½ teaspoon Salt
½ teaspoon Garlic salt
1 pinch Black pepper
2 tablespoons Sherry
1 cup Rice,hot cooked

1. Cut liver into serving pieces. 2. In skillet, brown liver quickly in oil on both sides. 3. Add remaining ingredients except rice; cover and simmer 45 minutes, or

until liver is tender. 4. Uncover and allow sauce to thicken, if necessary. 5. Serve over mounds of hot rice.

Submitted By ROBERT MILES On 08-17-95

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