IRISH LASS’S LIVER AND ONIONS

INGREDIENTS: 1 teaspoon olive oil or more if needed; 1 clover garlic minced; 4 large sweet onions thinly sliced; 1 1/2 tablespoons finely chopped green bell pepper(optional) 1 1/2 tablespoons finely chopped red bell pepper(optional); 1/2 cup sliced fresh mushrooms(optional); 1/4 cup butter; 1 pound calf’s liver skinned, deveined and sliced; 1/4 cup all purpose flour; 2 cups cold water; 2 teaspoons beef bouillon granules; 1 table spoon red wine.

DIRECTIONS: Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green and red bell peppers and mushrooms. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet and place the butter in the center of the skillet. Add calf’s liver one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut the liver slices in half. Whisk together the flour, water and beef bouillon in a bowl until combined. Pour this mixture into the skillet. Cook and stir until the gravy thickens, then add the red wine. Cook for 2 more minutes. Remove from heat and serve.