in Recipes

Liver goulash

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Ingredients for 4 servings:

  • 750 g liver(s) (preferably poultry liver)
  • 4 large onions
  • 1 jar paprika sauce
  • 1 cup of cream
  • Fat for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Liver goulash with paprika sauce and cream

Cut the liver into bite-sized pieces. Dice the onion into medium-sized cubes. Brown the liver in a pan with a little fat. Then add the diced onion. In a saucepan, mix the paprika sauce with the cream. When the liver is almost cooked, add it to the sauce and mix everything well. Then simmer briefly. This goes particularly well with rice and a green salad.

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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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