1poundbeef liver, calf liver is the best if you can find it, sliced thin
2Cupsmilk
1medium onion, sliced thin
1red pepper, sliced thin
1green or yellow pepper, sliced thin
2Russet potatoes, diced into ¼ inch cubes
3Tablespoonsneutral oil, for cooking veggies
2Cupsflour
1Teaspoonpaprika
1Teaspoondried mustard
Salt and pepper
⅓-½Cup¾-1 stick of unsalted butter (for cooking liver)
3Tablespoonsbalsamic vinegar
⅓Cupcream, approx
Instructions
Slice liver ¼ inch thin and lay in a shallow pan. Cover with milk and let marinate for 20-30 minutes while you prep everything else.
Mix flour and spices together in a medium bowl.
Slice peppers and onions so they are roughly the same width. Peel and dice potatoes.
Add a few Tablespoons neutral oil to a large cast iron skillet over medium-high heat and add all the veggies. Stir and cook until soft, about 10-15 minutes.
Remove veggies to an oven-safe bowl or dish and store in a warm oven (200 degrees) until needed.
Take pan off heat while you prep liver. Take liver slices and dredge lightly in flour mixture.
7) Add butter to cast iron skillet and return to medium-high heat.
Once butter is melted and hot, add liver slices. Don’t crowd the pan. Work in a few batched if you need to. Cook liver for about 90 seconds on each side. Don’t overcook it or it will be really rough.
Remove liver from pan and turn heat down to low. Add balsamic vinegar and scrape up any bits in the pan. Add cream and stir to combine.
Spoon balsamic sauce over liver and veggies and serve immediately.