1/2 lb Beef liver
1 tb Vegetable oil
1/3 c  Green bell pepper,chopped
1 cn Stewed tomatoes(8oz)
1/2 ts Basil
1/2 ts Salt
1/2 ts Garlic salt
1 pn Black pepper
2 tb Sherry
1 c  Rice,hot cooked

1. Cut liver into serving pieces.

2. In skillet, brown liver quickly in oil on both sides.

3. Add remaining ingredients except rice; cover and simmer 45 minutes, or
until iver is tender.

4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mounds of hot rice.