Liver spicy-hot

Ingredients for 4 servings:

• 500 g veal liver or chicken liver, shredded, in 1 cm strips
• 3 large onions, finely chopped
• 1 tbsp sambal oelek
• 1 tsp ginger powder
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 5 leaves of sage, fresh, or some powder
• 4 tbsp olive oil
• 4 tbsp butter
• Salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Cut the veal or chicken liver into thin strips and set aside. Heat a little oil in a frying pan, briefly fry the sage leaves, reduce the heat to low, and sauté the finely diced onions over a very low heat until soft. Remove the onions and sage leaves from the pan and set aside. Increase the heat to high. In the same pan, heat a little oil and butter until the butter begins to brown. Fry the liver strips in the hot fat for 3 to 4 minutes, add the spices, and toss well. Finally, add the onions and heat until hot. Serve immediately on warmed plates. Add a little salt, if desired. Rice or warm dark toast are best served as a side dish.