Grass-Fed Beef Liver with Onions, Garlic & Bell Peppers

Instructions:

1. Prep the liver:
   Thaw the beef liver if frozen. Slice it into thin strips or bite-sized pieces, then pat dry with paper towels. Set aside.

2. Sauté aromatics:
   In a large skillet, heat butter over medium-high heat until hot and sizzling. Add fresh minced garlic and half of the sliced onions. Sauté until fragrant, about 2–3 minutes.

3. Cook the liver:
   Add the sliced liver to the pan in a single layer. Cook for about 10–12 minutes total, turning occasionally. Tip: Liver is done when it reaches an internal temperature of 160°F (71°C). Avoid overcooking, as it can become tough.

4. Add vegetables:
   When the liver is almost done, add the bell peppers and the remaining onions. Continue cooking for another 2–3 minutes, or until the peppers are slightly tender but still bright.

5. Season and serve:
   Add salt and black pepper to taste. Toss everything together so the flavors blend well.

6. Enjoy:
   Serve warm with mashed potatoes, rice, or crusty bread for a hearty meal.