Creole liver and rice
2 servings
Ingredients
| Quantity | 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 |
Directions
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