Beef liver with peppers and feta cheese

This is a delicious alternative way to cook the liver beside frying or baking it. The addition of vegetables and feta cheese is a brilliant idea to cook the liver with so to have something different at your table. It can also be served as a meze dish

Ingredients (for 4 people):
1/3 of a cup of olive oil
1Kg of beef liver
1 onion, finely chopped
2 green bell peppers, cut in strips
2 red bell peppers, cut in strips
1Kg of fresh ripe tomatoes, grated (or 2 X 400gr tins)
1/2 a cup of white dry wine
1/2 tsp of oregano
1 cup of feta cheese, crumbled
salt
pepper
2 tbsp of flat-leaf parsley, finely chopped

Method:
Cut (or ask your butcher to help out) the liver into wide strips, discarding any membrane.

Warm the oil in a spacious and deep pan and sauté the liver in medium heat for 3-4 minutes until it changes colour. Take it out of the pan with a slotted spatula and leave on the side on a plate.

In the pan, add the onion and the peppers and sauté for 2-3 minutes until they start getting soft. Pour over with the wine, leave the alcohol to evaporate a bit and then add the tomatoes in.

When the tomatoes come to the boil add the liver along with any juices which might have been left on the plate and cook for 15-20 minutes. Towards the last minutes of cooking, season with salt and pepper, sprinkle with the oregano and the parsley and finely add the feta cheese.

Take the pan off the heat and leave it covered for 2 minutes until the cheese melts. The sauce should be quite set and thick.

Serve immediately along with plain rice pilau and crusty bread.