Recently Viewed Recipes
 
 
  Top Searches
 
 

Beef Liver Picado

"I've been making this basic recipe for years, ever since my MIL made it and I loved it. My FIL got it from a co-worker but I've never seen it written down or found anything like it on the internet. So I decided to make it so I could post it here. If you love liver, this is a nice way to eat it and get some veggies in. I had a weird thought tonight too, that raisins might go good in it because they would compliment the salty bacon and spicy jalapenos. I didn't add them though because my Hubby hates fruit in his dinner LOL."

 Add to Recipebook  Add Your Photo
 Add to Menu  Add Private Note
 Add to Shopping List  Add to Planner
 Rate / Review Recipe (1)  Send to Email
 Save recipe / favorites  Print This Recipe
   

Prep Time: 15m

Cook Time: 30m

   

Servings: 4  

 
 
  • 5.0000

This so attractive and so tasty . Many years ago I made a recipe called Sicilian Liver. It was similar but this recipe kicks it up a notch. I think even liver haters would enjoy this recipe. I cook my liver a very short time just until it is no.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 3 slices bacon (sliced crosswise into strips I use kitchen shears)
  • 1 pound beef liver, trimmed (cut into fajita like strips I use kitchen shears)
  • Garlic salt, to taste
  • Ground black pepper, to taste
  • 1 red onion, halved and each half cut vertically into small slices
  • 2 to 3 stalks celery, peeled if you want and sliced (optional)
  • 1 bell pepper, seeded and sliced into strips (usually I use green but red was very pretty)
  • 2 jalapenos, seeded and cut into thin rings
  • 1 (14.5 ounce) can mexican-style stewed tomatoes
  • 3 cloves garlic, minced
  • Cooked rice, to serve
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

In a large skillet, cook bacon slices until crisp. Remove from pan with a slotted spoon and set aside. Remove all but about 2 tablespoons of the bacon grease.

Step 2

Heat bacon grease over medium-high heat, add liver strips and season them with garlic salt and ground black pepper. Brown liver strips and cook to your liking, you may have to do it in batches. Set liver aside.

Step 3

Add onion, celery, bell pepper and jalapenos to the pan and stir-fry over medium high heat until softened.

Step 4

Add garlic and stewed tomatoes. Break up the stewed tomatoes. Simmer over low heat until veggies are done to your liking and it is saucy and flavorful. *You could add the bacon back in here for better flavor but it won't remain totally crisp.

Step 5

Remove from heat and stir in cooked liver strips.

Step 6

Serve over cooked rice and topped with bacon. You could also serve this with sour cream.

Step 7

*I used to cook the bacon and then just add everything in and cook it all together, but I decided I like the bacon crisp and the liver browned, but not overcooked. If you want to do it the easy way, I don't mind but the liver may be a little rubbery.

  Nutritional Facts
 
 
  • Serving Size: 1 (352.3 g)
  • Calories 1043.5
  • Total Fat - 78.6 g
  • Saturated Fat - 33.2 g
  • Cholesterol - 407.3 mg
  • Sodium - 2215.2 mg
  • Total Carbohydrate - 37.8 g
  • Dietary Fiber - 2.8 g
  • Sugars - 10.7 g
  • Protein - 45.6 g
  • Calcium - 837.3 mg
  • Iron - 7.5 mg
  • Vitamin C - 16.5 mg
  • Thiamin - 0.3 mg
  Reviews
 
 
1 review

This so attractive and so tasty . Many years ago I made a recipe called Sicilian Liver. It was similar but this recipe kicks it up a notch. I think even liver haters would enjoy this recipe. I cook my liver a very short time just until it is no longer pink. This ensures it stays tender. With this recipe the liver took about 3 minutes fry time. The raisins sound like a good and I think a nice chutney would go well along side. Thanks Engrossed for a lovely dinner and a recipe that will be made over & over again.

 

Review by Bergy