Creole Liver and Rice

1 lb Beef liver
2 Tbsp extra virgin olive oil
1 cup Green bell pepper,chopped
2 cans Stewed tomatoes(8oz)
1 tsp Basil
3/4 tsp Salt
3/4 tsp Garlic salt
1 pinch Black pepper
4 Tbsp Sherry
2 cups Rice, hot, cooked

Cut liver into serving pieces. In skillet, brown liver quickly in oil on
both sides. Add remaining ingredients except rice; cover and simmer 45
minutes, or until liver is tender. Uncover and allow sauce to thicken, if
necessary. Serve over mounds of hot rice.

Source: <http://www.goodlookingcooking.co.uk/recipe-other-ogVsWQTK.html>




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