Sauteed Beef Liver With Onions & Peppers |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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The secret to tender liver is to remove as much membrane as possible and to not overcook it (it should still be pink inside). 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.
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