"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Liver Creole Recipe

  Tried it? Rate this Recipe:


This recipe for Liver Creole, by , is from The Cooper Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo-Anne Cooper
Added: Tuesday, April 4, 2006


1 onion, sliced
1 chopped green pepper
1/4 cup butter or margarine
2 cups canned tomatoes
1/2 cup sliced mushrooms
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1 pound beef liver cut into strips
1/2 cup flour
1 Tbsp. butter
1 Tbsp. oil

Saute onion and green peper in a saucepan over medium heat in 1/4 cup butter until onion in transparent (10 minutes) Add tomatoes, mushrooms, garlic, salt and pepper. Simmer for 1/2 hour. Dredge liver in flour and saute in oil and butter over medium high heat until cooked. Add to the tomato mixture and simmer for an additional 30 minutes. Serve with rice.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!