Liver stew Lugano style

Ingredients for 4 servings:

• 1 onion(s)
• 1 bell pepper(s), green
• 70 g bacon, streaky
• 2 tbsp oil
• some salt
• some pepper from the mill
• some nutmeg
• some paprika powder
• some basil
• 250 g veal liver
• 30 g flour
• 3 tomatoes
• 125 ml white wine
• 125 ml sweet cream
• some sugar
• 250 ml meat broth, clear
• ½ bunch parsley
• Oil or vegetable cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the liver under running water, carefully pat dry with kitchen paper, and shred. Cut the bacon into small cubes, peel and chop the onion. Trim the bell pepper, remove the stem ends, and rinse thoroughly under running water, then cut into fine strips. Make a cross-shaped incision in the top of the tomato with a sharp knife, pour boiling water over it, rinse with cold water, peel, and cut the flesh into small cubes. Heat the oil in a pan and add the bacon cubes. Then add the liver, the chopped onion, and the pepper strips, dust with flour, and stir well. Season with salt, pepper, paprika, and basil. Add the tomato pieces, wine, and meat broth, simmer for 5 minutes, then season with sugar. Finally, sprinkle with parsley and immediately serve in the pan. Be sure to serve with wholegrain rice.