Liver ragout with mushrooms and whiskey

Ingredients for 2 servings:

• 200 g veal liver
• 300 g oyster mushrooms
• 2 small bell peppers, red
• 2 m.-sized onion(s)
• 1 cup of sweet cream, approx. 200 g
• 4 cl whiskey
• 100 ml vegetable stock
• olive oil

Instructions

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

Cut the mushrooms and peppers into large pieces, quarter the onions in the middle. Cut the liver into 1 to 2 cm cubes. Brown the liver over high heat with olive oil and after about a minute add the onions. Continue frying until the onions are well browned and the liver is seared on all sides (stirring constantly!), then deglaze with the whiskey. Wait a moment and then add the remaining vegetables. Fry everything vigorously for another 5 minutes, stirring regularly! Finally add the cream and season with pepper. Let everything simmer for about another 15 minutes and thin with the stock if the sauce becomes too thick. This goes well with spaetzle or any imaginable potato variety.