Sautéed Beef Liver

1 pound of liver, sliced
1/4 cup of corn oil
2 onions, thinly sliced
1 green pepper, thinly sliced
1/2 cup of rye flour
1 teaspoon of oregano
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder

Soak liver in milk for 1 hour at room temperature. In 1 tablespoon oil, sauté onion and green peppers until tender for 5 minutes. Remove to heated platter. Remove membranes from liver and slice thinly. Combine flour and herbs. Dredge liver in flour mixture. Heat remaining oil in heavy pan until hot and then sauté liver quickly (3 minutes). Turn over and sauté other side but still pink inside. Do not overcook! Serve immediately with sautéed onions and green peppers. Serves 4.