Sauteed Beef Liver With Onions & Peppers

The secret to tender liver is to remove as much membrane as possible and to not overcook it (it should still be pink inside).

• Ready In: 35 mins
• Serves: 2-3

Ingredients

• 1⁄4 cup canola oil
• 2  onions, sliced
• 1  red pepper, sliced
• 1  lb beef liver or 1  lb calf liver
• 1⁄2 cup whole wheat flour
• 1  teaspoon dried oregano
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder

Directions

1. Remove all visible membranes from liver.
2. Slice liver into thin strips.
3. Set aside.
4. In a heavy frying pan, heat one tbsp of the oil on medium, saute onions and red pepper for about 5 minutes.
5. Remove from pan and keep warm.
6. Combine flour and herbs.
7. Dredge liver in flour mixture.
8. Heat remaining oil in same frying pan on medium-high.
9. Saute liver slices quickly for about 3 minutes or until brown on the outside but still pink inside.
10. DO NOT OVERCOOK.
11. Add cooked vegetables to pan.
12. Stir to combine.
13. Serve immediately.