Irish Lassie's Liver and Onions So Tasty

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Irish Lassie's Liver and Onions

"Handed down through the generations in my own family. Even folks who swear they hate liver and onions love this dish. Goes superb with corn casserole and garlic mashed potatoes, or freshly sliced tomatoes and corn-on-the-cob. "

Ingredients :

1 teaspoon olive oil, or more if wanted
1 clove garlic, minced
4 huge candy onions (which includes Vidalia®), thinly sliced
1 half of tablespoons finely chopped inexperienced bell pepper (non-compulsory)
1 1/2 tablespoons finely chopped purple bell pepper (non-compulsory)
half of cup sliced sparkling mushrooms (non-compulsory)
salt and black pepper to taste
1/four cup butter
1 pound calf's liver, skinned, deveined, and sliced
1/four cup all-purpose flour
2 cups bloodless water
2 teaspoons red meat bouillon granules
1 tablespoon pink wine

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

Heat the olive oil in a large skillet over medium heat. Stir inside the garlic, onion, green bell pepper, purple bell pepper, and mushrooms; cook and stir till the onion has softened and grew to become translucent, about 5 minutes. Season with salt and pepper. Push onion combination to the facet of the skillet, and area the butter within the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices as soon as, 5 to 6 minutes. Cut liver slices in half.
Whisk together flour, water, and beef bouillon in a bowl till combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add pink wine. Cook for two greater minutes. Remove from warmness and serve.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it lightly, and make easy-up simpler.

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