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Liver goulash

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Ingredients for 2 servings:

  • 400 g chicken liver(s), turkey liver
  • 1 bell pepper(s)
  • 200 g sour cream
  • 80 ml white wine
  • 1 onion(s), diced
  • 1 pinch of marjoram
  • 250 g spaetzle
  • 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chicken liver with peppers

Finely chop the onions and fry them in oil. Quarter the bell peppers and cut them into thin strips. Add them to the oil and sauté. Sear the liver until crispy, then deglaze with white wine after about 3-4 minutes. Allow the wine to reduce slightly. Season with marjoram, salt, and black pepper. Thicken the broth with sour cream. Serve with spaetzle.

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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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