𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐋𝐈𝐕𝐄𝐑 𝐁𝐀𝐂𝐎𝐍 𝐀𝐍𝐃 𝐎𝐍𝐈𝐎𝐍𝐒 𝐈𝐍 𝐆𝐑𝐀𝐕𝐘| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐋𝐈𝐕𝐄𝐑 & 𝐎𝐍𝐈𝐎𝐍𝐒| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

In this video we'll show you how to make the best fork tender BEEF LIVER, BACON AND ONIONS IN GRAVY. Seasoned with Creole spices and bit of Cajun cayenne for a zip of heat. Eat for breakfast with grits or for dinner with rice or mashed potatoes.
Give this good luvin from the oven recipe for BEEF LIVER, BACON & ONIONS IN GRAVY a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:
[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
1 pound BEEF OR CALF LIVER
4 slices BACON
1 large SWEET ONION, sliced
¼ cup ONION, chopped
¼ cup BELL PEPPER
1 teaspoon GARLIC, minced
3 teaspoons CREOLE SEASONING, divided
½ teaspoon CAYENNE PEPPER
1 ½ tablespoon ALL-PURPOSE FLOUR
2 ½ cups WARM WATER

[@pjohn1435]

I'm not a liver eater, the recipe is good and will pass it on! Keep those recipes coming