Liver goulash

Ingredients for 6 servings:

• 650 g veal liver or beef liver
• 400 g shallot(s)
• 2 cloves garlic
• 1 large apple (Boskop)
• 1 tbsp, heaped paprika powder, sweet
• 1 tbsp tomato paste
• 1 tbsp, heaped sugar
• 500 ml vegetable stock
• 200 ml crème fraîche
• 1 bay leaf
• Salt and pepper, white, finely ground
• some wheat flour
• Clarified butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Skin the liver and cut into small cubes (approx. 2 x 2 cm). Then coat evenly in flour to keep it moist. Peel and chop the onions, garlic, and apples. Sear the floured meat in clarified butter in a medium-sized roasting pan. When it is nicely browned, remove and keep warm. Fry the onions, garlic, and apples in the frying fat. Stir in the tomato paste, paprika, and sugar. When the liver is sufficiently browned, add the liver and deglaze with the stock. Add the bay leaf and season with salt and pepper. Simmer over low heat for a maximum of 30 minutes. Then remove the bay leaf and stir in the crème fraîche. Season again to taste. Serve with spaetzle, noodles, dumplings, or dumplings, and perhaps a fresh cucumber salad.