Liver with paprika sauce

Ingredients for 2 servings:

• 300 g beef liver
• 2 onions
• 1 red bell pepper(s)
• 2 tbsp flour
• salt and pepper
• possibly cornstarch
• Butter for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Trim the liver and cut into small, thin pieces. Lightly sprinkle with flour. Slice the onions into half rings and the bell peppers into strips. Brown the liver quickly and vigorously, then set aside. Sauté the onions in butter until light brown, then add the bell peppers and braise briefly. Add the liver and 100 ml of water, cover, and let stand for 5 minutes. Season with salt and pepper to taste and thicken with a little cornstarch if necessary. The dish thrives on the interplay of the liver (don’t fry it too dry) and the sweetness of the bell peppers, which is why I only use red bell peppers. Because it’s easy to adapt to the quantities and cooks very quickly, it’s also ideal for cooking alone. It goes well with mashed potatoes or rice.