Beef liver stew with bell peppers and feta cheese

At last I 've created a liver dish which is neither baked or fried. So here is my twist with coloured bell peppers and feta cheese, served with pilaff. When you buy liver remember to check if it is spotless and consume it within the same day.

Ingredients

• 1/3 tea cup of extra virgin olive oil
• 1 kg beef liver
• 1 dried onion, finely chopped
• 2 green bell peppers, cut in strips
• 2 red bell peppers, cut in strips
• 1 kg fresh tomatoes, grated
• 1/2 tea cup of dry white wine
• 1/2 tea spoon dried oregano
• 1 tea cup feta of cheese, crumbled
• salt
• freshly ground pepper
• a little parsley for garnishing
• pilaff for serving

Method

Cut the liver in thick strips. Warm the olive oil in a pan over medium heat and cook the liver in for 3-4 minutes until it changes colour. Then transfer it to a platter. Wilt the onion and peppers for 2 minutes in the same oil. Pour the wine in, wait until it evaporates and add the tomatoes.

Put the liver back to the pan along with its juices and cook it for 15-20 minutes. Season with salt and pepper towards the end of cooking time. Then sprinkle with the oregano, parsley and crumbled feta cheese. Remove from the heat and wait for 2 minutes to allow cheese to melt. The sauce must be completely reduced. Serve with pilaff.

portions 5

Source: argiro.com.gr