Creole Liver & Rice
Yield
3 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef liver
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ⅓ | cup |
green bell peppers
chopped |
|
| 8 | ounces |
tomatoes, stewed, canned
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
garlic salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 2 | tablespoons |
sherry
|
|
| 1 | cup |
rice
hot, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef liver
|
|
| 15 | ml |
vegetable oil
|
|
| 79 | ml |
green bell peppers
chopped |
|
| 231.2 | ml/g |
tomatoes, stewed, canned
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
garlic salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 3E+1 | ml |
sherry
|
|
| 237 | ml |
rice
hot, cooked |
|
Directions
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.
