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