4 large onion sweet thinly sliced vidalia® (such as )
2 cups water cold
Equipment
bowl
frying pan
whisk
Directions
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.
Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes.
Cut liver slices in half.
Whisk together flour, water, and beef bouillon in a bowl until combined.
Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes.