Beef Liver Creole Recipe

Ingredients for Beef Liver Creole

• Beef Liver
• 1 stalk celery, finely chopped
• 1/2 medium onion, finely chopped
• Green Pepper
• Garlic Clove
• Stewed Tomatoes
• 1 tablespoon brown sugar
• 1/2 cup water
• 1-2 teaspoons hot sauce (or to taste)

How to Make Beef Liver Creole

1. Pat the beef liver strips dry with paper towels. Season generously with salt and pepper.
2. Dredge the liver strips in the flour, ensuring they are evenly coated.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the liver strips and cook, stirring occasionally, until browned and cooked through (approximately 5-7 minutes). Remove the liver from the skillet and set aside.
4. If needed, add a little more oil to the skillet. Add the chopped celery, onion, and green bell pepper. Sauté until softened, about 5 minutes.
5. Add the minced garlic and cook for another minute until fragrant.
6. Stir in the diced tomatoes (undrained), brown sugar, water, and hot sauce. Bring the mixture to a boil.
7. Reduce heat to low, return the cooked liver to the skillet, and simmer gently for 10-15 minutes, or until the liver is tender and the sauce has thickened slightly.
8. Taste and adjust seasoning with salt, pepper, and hot sauce as needed.
9. Serve hot over rice or mashed potatoes.