Liver And Peppers Venetian Style - cooking recipe

Ingredients

1 large onion, halved lengthwise
6 slices bacon, cut crosswise in thin strips
1 1/2 lb. sliced calves or beef liver, cut crosswise into 1/4-inch wide strips
2 Tbsp. all-purpose flour
1 1/2 tsp. dried oregano
1/8 tsp. pepper
3 Tbsp. red wine vinegar
1/4 c. water
1 (7 oz.) jar roasted red peppers, drained and cut into thin strips

Preparation

Put onion halves flat side down on board and slice long narrow strips from root to stem.
Cook onion and bacon in a large skillet over medium heat, stirring occasionally, about 6 minutes until onion is lightly browned and bacon is crisp.
Meanwhile, sprinkle liver with flour; toss to coat.
Remove onion mixture with slotted spoon.
Pour off all but 2 tablespoons of drippings from skillet.
Put liver in skillet, stirring often with a fork to separate pieces.
Cook for 8 minutes or until browned.
Add oregano, pepper, vinegar and water; stir to blend.
Add onion-bacon mixture and roasted peppers.
Stirring occasionally, cook for 4 minutes until hot and sauce has thickened.
Makes 6 servings.