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Liver in tomato and onion sauce

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Ingredients for 4 servings:

  • 400 g liver(s) (mixed pork and beef)
  • 500 ml tomatoes, pureed
  • 60 g lard or clarified butter
  • 1 tsp paprika powder, hot
  • 1 m.-sized onion(s)
  • Flour
  • Sugar
  • Salt
  • marjoram
  • Thyme
  • Allspice
  • Bay leaf
  • chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the liver into pieces (slightly larger than for schnitzel). Quickly sear in 30g of fat, dust with flour, and fry, turning frequently, until no blood runs. Remove from the pan immediately and set aside. Sauté the sliced ​​onion in the frying fat (add the remaining fat) until golden brown. Add the paprika, fry briefly, and deglaze with the passata. Season to taste, reduce to the desired consistency, add the liver back in, and let it simmer briefly. Serve with rice and a seasonal 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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