So, when hubby makes liver, I usually stay clear of the kitchen, but this time I decided to fight fire with fire and make a dish that started out as Venetian Baby Beef Liver and culminated in delicious Pepper Steak, which I have blogged about before. It involves dipping steak strips, usually not a striploin [but it was all I had, poor me!], into a mixture of flour, paprika, salt and pepper. Then sautéeing until browned, but still pink inside. Then sautéeing bell peppers, tomatoes and onions and a sauce. Served over rice, it's easy, ready in less than a half-hour and so tasty, that no wonder it's one of my oldest recipes.
Hubby's liver and onions is a classic. It involves browning onions in a bit of butter, making some gravy, throwing a potato in the microwave and the liver. He did deign to take my leftover flour mixture and to his credit, he very lightly cooks the liver [unlike my mother who cooked hers so much it was green].
Does that mean I'm the winner?