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).

Remove all visible membranes from liver.

Slice liver into thin strips.

Set aside.

In a heavy frying pan , heat one tbsp of the oil on medium , saute onions and red pepper for about 5 minutes.

Remove from pan and keep warm.

Combine flour and herbs.

Dredge liver in flour mixture.

Heat remaining oil in same frying pan on medium-high.

Saute liver slices quickly for about 3 minutes or until brown on the outside but still pink inside.

Do not overcook.

Add cooked vegetables to pan.

Stir to combine.

Serve immediately.

canola oil, onions, red pepper, beef liver, whole wheat flour, dried oregano, garlic powder, onion powder