Carefully clean the mushrooms with a fine brush or cloth. Halve the peppers, remove the stalk, seeds and partitions with a knife. Rinse halves briefly under running water and allow to drain. Then cut the peppers into very fine strips and the mushrooms into thin slices.
Wash the beef liver, drain it, peel it if necessary and cut it into fine strips.
Skin the onions together with the garlic. Cut the onions into eighths, finely chop the garlic.
In a non-stick pan, heat the oil over medium heat and briefly (!) Fry strips of liver in it. If you fry the liver too long, it becomes tough! Then take the strips out of the pan, place them on a heat-resistant plate and place in the oven at around 30 degrees.
Now fry the onions, garlic and paprika strips in the pan until firm to the bite while stirring. If necessary, add some mineral water so that nothing burns. Add the mushrooms and sauté briefly.
Deglaze the vegetables with Marsala and let it boil down a little. Finally mix in the sour cream and strips of liver. Serve hot immediately!
In addition, depending on your taste and points, simply a slice of baguette or ciabatta or mashed potatoes and a fresh salad tastes good.
Modification:
Briefly turn beef liver strips in a little flour before frying, shake off excess flour gently and only then fry. Flour was not calculated here, please calculate it separately if necessary!
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