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Liver goulash

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Ingredients for 2 servings:

  • 1 m.-sized onion(s)
  • 1 tbsp olive oil
  • 250 g beef liver or pork liver, diced
  • 1 tbsp flour
  • 375 ml broth
  • 1 tsp tomato paste
  • 1 tsp paprika powder
  • 1 tbsp lemon juice
  • ½ tsp marjoram
  • n. B. Salt
  • 125 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Peel and dice the onion. Fry in hot oil until light brown, add the diced liver, and continue frying until golden brown. Dust with flour, then pour in the broth and simmer for 2 minutes. Season with tomato paste, paprika, lemon juice, marjoram, and salt, and finish with cream.

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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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