Liver & Vegetable Sauté

1/2 pound of beef liver, sliced
2 tablespoons of flour
3 tablespoons of margarine 
1 cup of sliced mushrooms
1 small green pepper, cut into rings
One 8 ounce can of stewed tomatoes
3/4 teaspoon of salt
1/4 teaspoon of chili powder
Dash cayenne (red) pepper
Lemon juice

Dip liver slices in flour. Heat margarine in large skillet until bubbly. Cook liver in margarine until brown on both sides (about 5 minutes); stir in remaining ingredients except lemon juice. Heat to boiling. Reduce heat; simmer covered until liver is done (about 10 minutes). Sprinkle with lemon juice. Makes 2 servings. Comment: *You can also use bacon grease instead of margarine, about 2 or 3 tablespoons. The sauce this creates is great over rice!