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Liver goulash à la Gabi

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Ingredients for 2 servings:

  • 1 medium-sized onion(s), diced
  • 1 bell pepper(s), green, halved, pitted, cut into thin strips
  • 2 slice(s) liver(s) (pork or veal liver) 125 g each, cut into 3 cm cubes
  • 20 g margarine
  • Salt
  • Pepper, white, from the mill
  • 1 tbsp flour
  • 125 ml meat broth, hot, from stock cubes
  • 1 tbsp tomato paste, 3-fold concentrated
  • 2 tbsp sour cream
  • 1 pinch(s) marjoram, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Heat the margarine in a saucepan, fry the onion for 3 minutes, add the liver, fry for 3 minutes, add the paprika, and fry for 5 minutes. Season with salt and pepper, dust with flour, slowly add the meat broth while stirring, and simmer for 5 minutes. Stir in the tomato paste and cream and season with marjoram.

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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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