Clean mushrooms with a fine brush or cloth. Halve red peppers, remove the stalk, seeds, and partitions with a knife. Rinse pepper halves under running water for 30 seconds and drain. Cut peppers into fine strips and mushrooms into thin slices.
Wash beef liver and drain. Peel if necessary. Cut into fine strips.
Skin onions and garlic clove. Cut onions into eighths and finely chop the garlic.
Heat rapeseed oil in a non-stick pan over medium heat for 1 minute. Fry liver strips for 2 minutes—do not overcook or the liver will become tough. Transfer to a heat-resistant plate and place in a warm oven at 50°C (120°F) to keep warm.
In the same pan, sauté the onions, garlic, and red pepper strips over medium heat for about 5 minutes, stirring, until the peppers are firm to the bite. Add mineral water if needed to prevent burning. Add mushroom slices and sauté for 2 minutes.
Deglaze the pan with Marsala and let it boil for 1–2 minutes to reduce slightly. Stir in the sour cream. Return liver strips to the pan and stir to combine. Serve hot immediately.
Serve with a slice of baguette or ciabatta, mashed potatoes, and a fresh salad.
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