Baked Liver In Creole Sauce

Oxmoor House
4 servings


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1 pound thinly sliced calves' liver
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons bacon drippings
1 medium onion, chopped
1 medium-size green pepper, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 (8-ounce) can tomato sauce
1 cup water
1 bay leaf
1/2 cup (2 ounces) shredded Cheddar cheese


Sprinkle liver with salt and pepper; dredge in flour. Brown liver on both sides in hot bacon drippings in a large skillet. Remove liver to a 10- x 6- x 2-inch baking dish, reserving pan drippings in skillet.

Sauté onion, green pepper, and garlic in pan drippings. Add flour, tomato sauce, water, and bay leaf. Bring to a boil, stirring constantly. Remove from heat; pour over liver.

Bake, uncovered, at 325° for 30 minutes. Remove and discard bay leaf. Sprinkle with cheese; bake an additional 10 minutes or until cheese melts.

Created date

February 2010