: Liver with Peppers and Onions
Tender liver strips soaked in milk, coated in a savory soy-vinegar marinade, then cooked with garlic, colorful bell peppers, and onion in a light tomato sauce for a quick and flavorful main dish.
Equipment
- 1 Large mixing bowl
- 1 | Colander | for draining
- 1 | Large skillet with lid |
- 1 | Spatula | for stirring
Ingredients
- 2 | lbs | liver | cut into strips
- 200 | ml | milk | room temperature
- 1 | | salt | to taste
- 1 | tsp | garlic powder |
- 1 | tsp | dried oregano |
- 1 | tsp | sweet paprika |
- 1 | | black pepper | pinch
- 2 | tbsp | vinegar |
- 4 | tbsp | soy sauce |
- 2 | tbsp | oil |
- 2 | cloves | garlic | crushed
- 1 | | onion | julienned
- 0.5 | | green bell pepper | sliced
- 0.5 | | yellow bell pepper | sliced
- 0.5 | | red bell pepper | sliced
- 0.5 | cup | water |
- 4 | tbsp | tomato sauce |
Instructions
- Cut liver into strips, cover with milk, and rest 15 minutes.
- Drain the milk completely using a colander.
- Mix salt, garlic powder, oregano, paprika, pepper, vinegar, and soy sauce.
- Coat the drained liver thoroughly in the marinade.
- Heat oil in a skillet and sauté crushed garlic briefly.
- Add liver and cook 5 minutes, stirring constantly.
- Add onion and all three colors of bell pepper; cook until softened.
- Stir in water and tomato sauce, cover, and simmer 10 minutes on medium heat.
- Tip: Do not overcook the liver or it can become tough.
Notes
Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat gently on the stove with a splash of water to keep tender.
Always soak liver in milk to reduce any strong flavor.
Use fresh peppers for the brightest color and best texture.
Reheat gently on the stove with a splash of water to keep tender.
Always soak liver in milk to reduce any strong flavor.
Use fresh peppers for the brightest color and best texture.