Liver Creole
Ingredients:
1 lb sliced beef or calf liver
½ cup salad oil
1 large onion, sliced in rings, thick
1 green pepper
1 heaping Tbsp flour
Salt and black pepper
Directions:
Put salad oil in iron skillet to get very hot. Put sliced liver in oil and fry rapidly for 10 minutes. Pour off extra oil. Remove from skillet to plate; make roux with remaining oil and flour, brown well. Add onions, fry brown, put liver in with roux, then stir until liver is coated with roux, then add very slowly 2 cups hot water, season. Add green pepper cut in rings. Cook 10 minutes more, and serve. Entire cooking time is 1 hour. Rest about 20 minutes before serving. Serve at breakfast or supper with grits.
Ingredients:
http://www.southerneasyrecipes.com/New_Orleans_Liver_A_la_Creo.html
