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Liver with red wine

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Ingredients for 4 servings:

  • 500 g liver(s)
  • 4 tbsp oil
  • 2 onions, diced
  • ¼ liter of water
  • 2 carrots
  • 1 tbsp tomato paste
  • 1 jar red wine
  • marjoram
  • 20 g cornstarch
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the liver and fry in oil, then add the onions and thinly sliced ​​carrots and fry. Deglaze with water, stir in the tomato paste, and add the red wine. Season with salt, pepper, and marjoram and simmer for 15 minutes. Finally, thicken with cornstarch. Serve with boiled potatoes or rice.

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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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