John Myers
Chicken Liver and Pepper Goulash
The perfect chicken liver and pepper goulash recipe with a picture and simple step-by-step instructions.
- 500 g Chicken liver
- 500 g Chopped onions
- 1 large Garlic clove chopped
- 3 piece Bell peppers (red, yellow, green)
- 0,5 teaspoon Dried basil
- 0,5 teaspoon Dried oregano
- 0,5 BundCreme Chopped parsley
- 1 tablespoon Creme fraiche Cheese
- Salt
- Black pepper from the mill
- Cayenne pepper
- Food starch
- 1 tablespoon Butter
- 1 Cup Meatsoup
- Cut the liver into bite-sized pieces. Core the peppers, remove the white lamellas and cut into strips.
- Heat the butter in a pan and briefly fry the liver in it. Then fry the onions with them. Sauté the garlic. Salt and pepper. Now mix in the paprika strips and the herbs except for the parsley.
- Deglaze with the stock and simmer everything with the lid closed on the lowest setting for 10 minutes. No longer. Otherwise the liver will become crumbly because it coagulates.
- Thicken with a little dissolved cornstarch, fold in the parsley and creme fraîche. Season well again with salt and cayenne. There was also boiled potatoes. Good Appetite.
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