Beef Liver Picado

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Cook Time
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Recipe: #3895

January 06, 2012

"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."

Original recipe yields 4 servings


  • 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

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.

Tips & Variations

No special items needed.



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:
(18 Dec 2012)