| 1 1/2 lbs. sliced beef liver
Salt and white pepper
1/2 tsp. EACH dried rosemary and oregano leaves
3 Tbs. butter or margarine
1 Tbs. salad oil
2 medium onions, thinly sliced, separated into rings
2 medium carrots, thinly sliced
1 medium green pepper, seeded, slivered
1 clove garlic, minced
1/4 cup chopped parsley
1/2 cup dry white wine or broth.
| Cut liver in serving pieces; sprinkle with salt and pper, then evenly with mixture of rosemary and oregano. Coat lightly with flour, shaking off excess; set aside.
In a large frying pan heat 2 Tbs. of the butter with oil over medium-high heat. Add onions and carrots. Cook until onion is limp, stirring frequently, about 3 minutes.
Add green pepper. Continue cooking and stirring until onions brown lightly and carrots are tender-crisp, about 3 minutes. Mix in garlic and parsley. Rove vegetable mixture to a bowl.
Ad remaining 1 tablespoon butter to pan. Quickly brown liver well on both sides, 2 1/2 to 3 minutes per side. Place liver on warm platter and keep warm.
To pan add wine or broth. Cook, stirring, until reduced by about half.
Add vegetables. Cook, stirring, until reheated; add salt, if needed. Spoon vegetables over and around liver.