Beef Liver Creole

READY IN: 35mins
Recipe by Tonkcats

Tasty comfort food

Top Review by Domestic Goddess

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.

Ingredients Nutrition


  1. Cut liver in strips, flour and fry in oil until done.
  2. Remove liver from frying pan.
  3. If oil is not burned or too brown, add celery, onion, pepper, garlic and saute (in fresh oil, if necessary).
  4. When done, add tomatoes, sugar, water, hot sauce and liver; bring to boil and simmer until tender.

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