Calf's Liver with Fire-Roasted Pepper Sauce

Ingredients

• 2 tablespoons + 1 teaspoon Chef Paul Prudhomme's Meat Magic®
• 1 teaspoon dry mustard
• 1 teaspoon Magic Chile: Anaheim (Mild)
• 1 teaspoon Magic Chile: New Mexico (Mild)
• 4 (6 to 8-ounce) slices fresh calf's liver, about ¼ inch thick
• 1¼ cups all-purpose flour, in all
• 4 tablespoons vegetable oil, in all
• 2 cups beef stock
• 1 medium size onion, fire-roasted and chopped (See Note)
• ½ red bell pepper, fire-roasted and chopped (See Note)
• ½ yellow bell pepper, fire-roasted and chopped (See Note)
• ½ green bell pepper, fire-roasted and chopped (See Note)
• 1 head garlic, fire-roasted and finely chopped (See Note)