Ingredients for Beef Liver Creole
- 1 1/2 lbs beef liver
- 2 celery stalks
- 1 large onion
- 1 green bell pepper
- 2 garlic cloves
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons brown sugar
- 1/4 cup water
- 1 teaspoon hot sauce
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
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How to Make Beef Liver Creole
- Pat the beef liver strips dry with paper towels. Season generously with salt and pepper.
- Dredge the liver strips in the flour, ensuring they are evenly coated.
- 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.
- 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.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes (undrained), brown sugar, water, and hot sauce. Bring the mixture to a boil.
- 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.
- Taste and adjust seasoning with salt, pepper, and hot sauce as needed.
- Serve hot over rice or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
29g
Fat
25g
Carbs
9g
