- 1 pounds of beef liver
- 2 Large Onions Sliced
- 4 cloves of garlic , minced
- 1 teaspoon ginger
- 1 Tablespoon Chicken Bouillon
- 2 Tablespoon mustard
- Salt and pepper
- ½ cup oil
Marinade the liver with onions, mustard, ginger, minced garlic, bouillon, salt and pepper to taste. Refrigerate for 2 hours , preferably overnight
Fry the liver in the oil for 10 min or until you dont see any blood.
Fry the onions with the marinade for about 5 minutes
Slice and transfer the diced liver in the cooked onion and cook for an additional 4 to 5 minutes
Remove from the heat and adjust for seasonings, adding salt and pepper to taste.