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    You are in: Home / Recipes / Beef Liver Creole Recipe
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    Beef Liver Creole

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on August 06, 2008

      This was good, but my husband said he much prefers liver that is cooked along with some bacon. I did substitute pork liver for the beef liver. It's what we had in our freezer. To this recipe, I added 1/4 cup finely chopped onion, 3/4 cup of finely chopped green bell peppers, 1 tsp. of jarred minced garlic, and added 1/2 tsp. of Tabasco Sauce. I let this simmer, (covered) for exactly 15 minutes; stirring it a few times. I would suggest using a 2nd skillet when simmering all the ingredients, because when I fried the liver in the 1st skillet, the pan did get a bit brown. I did make this a second time, and when I added the bell peppers, I used 1/2 of one red pepper, and 1/2 of one green pepper. Thank you Toncats for posting this recipe. It was something different to bring to the dinner table.

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    • on October 14, 2006

      I LOVED this recipe! It's easy, quick and mellows the taste of the meat. This will go into my list of comfort foods. I did not have green peppers or stewed tomatoes. I used garlic & rosemary infused oil to fry with; used a sweet red pepper I had on hand, and used a can of diced tomatoes. I also used 2 packets of Splenda instead of the sugar. Next time I'm going to try more hot sauce to give it a bit of kick. Thanks for a keeper!

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    Nutritional Facts for Beef Liver Creole

    Serving Size: 1 (606 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 595.5
     
    Calories from Fat 133
    22%
    Total Fat 14.8 g
    22%
    Saturated Fat 5.0 g
    25%
    Cholesterol 1099.9 mg
    366%
    Sodium 557.4 mg
    23%
    Total Carbohydrate 28.6 g
    9%
    Dietary Fiber 2.3 g
    9%
    Sugars 7.4 g
    29%
    Protein 83.2 g
    166%

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