in Recipes

Florentine liver

updated

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Ingredients for 4 servings:

  • 600 g liver(s) (beef)
  • 5 onions, approx. to taste
  • 1 jar pepper(s), pickled
  • 1 can of mushrooms
  • 200 g cream
  • ½ lemon(s), the juice
  • pepper
  • Salt
  • Paprika powder
  • n. B. Pepper
  • 3 tbsp butter or oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light, delicious

Drain the mushrooms and bell peppers, reserving the liquid. Peel and roughly chop the onions. Wash the liver and cut into bite-sized pieces. Sauté the onions and liver in hot butter or oil. Add the mushrooms and pickled bell peppers. Stir together the liquid from the mushrooms and bell peppers, then add the lemon juice. Season to taste with the spices. Pour over the liver, simmer, and reduce slightly. Finally, add the unwhipped cream. Serve with rice.

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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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