Sautéed Liver with Peppers and Onions

Sautéed Liver with Peppers and Onions

This is messy but good! To make the liver easy to slice, spread it in a large baking pan and put it in the freezer for 20 minutes.

• 1 lb beef or calf liver, sliced in ½ inch strips
• 1 large onion, sliced thin
• ½ stick butter or margarine, or 3 tablespoons oil
• 2 medium green peppers, de-seeded and sliced
• Black pepper to taste

Put the liver slices in a bowl with 2 cups water and 1-tablespoon salt. Let soak for 5 minutes. Drain well and pat with a paper towel to dry. In a skillet, heat the butter over medium heat. Let the pan get just hot, then put in the onions and peppers. Cook, stirring, for about 3 minutes. Add the liver. Let the liver cook to your desired doneness, (usually about 5 minutes). Sprinkle with black pepper and serve on rice. Serves 4.