Calf Liver Creole

2 tbps butter or olive oil
1/2 medium onion, chopped
1/2 large bell pepper, chopped
1 can of diced tomatoes
Pinch of cayenne
Pinch of thyme
Pinch of oregano
1/2 cup flour
1 pound of calf liver, thinly sliced
Salt to taste
Ground pepper to taste

In a large saucepan, heat the butter or oil. Add the onion and bell pepper. Saute until soft. Add the cayenne, thyme, and oregano. Mix, and push to the edges of the pan.

Dredge the liver slices through the flour and toss into the center of the pan. Sear for about 2 minutes, watching closely. (It cooks really quickly.) Mix back in the softened vegatables and spices. Add the can of tomatoes. Stir, and simmer for a couple of minutes. Add the salt and pepper.

Serve over rice.

Before I was pregnant, I hadn't eaten calf liver since I was a child. Now I eat it about once a week. It tastes a lot better than those prenatal iron supplements.