in Recipes

Liver pan with sage

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Ingredients for 4 servings:

  • 600 g beef liver
  • n. B. Flour
  • 150 g onion(s)
  • 250 g mushrooms
  • 125 g bacon, streaky
  • 2 tbsp oil
  • 10 sage leaves
  • e.g. salt and pepper
  • n. B. Paprika powder, sweet
  • 125 ml red wine
  • 150 g crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the liver into strips and coat in flour. Dice the onions, trim the mushrooms, and thinly slice them. Dice the bacon. Heat 2 tablespoons of oil and fry the bacon cubes. Rinse the sage and pat dry, then add it to the bacon along with the liver and fry for about 3 minutes, stirring. Season with salt, pepper, and paprika. Add the diced onions and sauté. Add the mushroom slices and red wine, bring to a boil, and simmer for about 5 minutes. Stir in the crème fraîche. Season the liver pan with salt, pepper, and paprika.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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