Irish Lassie's Liver and Onions

Ingredients

• 2 teaspoons beef bouillon granules 
• 0.3 cup butter 
• 1 pound calf's liver deveined sliced
• 0.3 cup flour all-purpose
• 1 clove garlic minced
• 1 teaspoon olive oil 
• 1 tablespoon red wine 
• 4 servings salt and pepper black to taste
• 4 large onion sweet thinly sliced vidalia® (such as )
• 2 cups water cold

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet.
2. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes.
3. Cut liver slices in half.
4. Whisk together flour, water, and beef bouillon in a bowl until combined.
5. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes.
6. Remove from heat and serve.