Beef Liver With Sautéed Onions And Sweet Peppers


1 pound beef liver
1/2 cup milk
2 tbsp. vegetable oil
1 large onion, thinly sliced
2 sweet peppers, thinly sliced
2 cloves garlic, minced
salt and pepper
1-2 tsp. wine vinegar

Peel any membrane from liver; trim any blood vessels. Cut in medium slices. In bowl, soak liver in milk for 10 minutes.

Meanwhile, in large nonstick skillet, heat 1 tbsp. of the oil over medium-high heat; cook onions, peppers, garlic,  salt and pepper until onions are light golden, about 10 minutes. Transfer to bowl; stir in vinegar. Cover and keep warm.

Drain liver and pat dry.

In same pan, heat remaining oil over medium-high heat; cook liver until browned outside and slightly pink inside, about 4 minutes. Mix with onion mixture.

I added mashed potato and roasted plantains to garnish.

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