Sweet and sour beef liver cooked in sweet wine

A traditional recipe from Limnos island, in the Aegean sea. Cook the liver in this delicious way and you won't regret it. It can also be served as a meze dish

Recipe of Dimitris Andreou,
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
1Kg of beef liver, cut in big bites
4 medium onions, finely chopped
1 glass of sweet red wine
½ tea-cup of olive oil
1 tsp of oregano
boukovo pepper (or cayenne pepper)
salt
black pepper

Method:
Put the oil in a spacious heavy-bottomed frying pan on medium to high heat. When it is well warmed sauté the liver along with the onions, stirring until they get nicely browned.

Pour over with the wine and when it is a bit evaporated, reduce the heat to medium/low, cover with a lid and leave the food to simmer for about 15-20 minutes.

Just before the liver is done sprinkle on top with the boukovo and the oregano and serve immediately along with the juices on top of mashed potatoes or rice pilaf.

Note:

Make sure you don't over-cook the liver because it will become hard and it will lose its taste