Mushroom and chicken liver ragout

Ingredients for 4 servings:

• 500 g chicken liver(s)
• 125 g bacon, diced
• 400 g mushrooms
• 150 g bell pepper(s)
• 150 g shallot(s)
• 2 cloves garlic
• 3 large beefsteak tomatoes
• 1 tsp, heaped tomato paste
• 1 tbsp, heaped paprika paste, mild
• 50 ml soy sauce, dark, naturally brewed
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• 80 ml port wine
• 100 g wheat flour for flouring
• some clarified butter for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 12 minutes

without the addition of artificial additives

Peel the onions and garlic and slice thinly. Wash the bell peppers, peel them, remove the cores, and cut them into strips. Wash the tomatoes, peel them, and mash them with a fork. Wash the liver, pat them dry with kitchen paper, cut them into bite-sized pieces, and coat them in flour. Shake off any excess flour. Now, in a pan, fry the liver pieces in a little fat and the paprika, stirring occasionally. Do not burn them, or they will become hard and dry. In a second pan, fry the bacon. After about 2 minutes, add the vegetables and mushrooms, except for the tomato puree, and cook. Stir in the tomato and pepper paste and let it brown. Deglaze with the port wine, loosen the browning with a wooden spoon, and let the wine reduce. Finally, add the liver pieces with the tomato puree, soy sauce, and pepper, stir in, and simmer over low heat for about 15 minutes. Serve with mashed potatoes or baguette.