John Myers
Offal: Beef Liver in Tomatoes
The perfect offal: beef liver in tomatoes recipe with a picture and simple step-by-step instructions.
- 350 g Fresh beef liver
- 5 piece Mushrooms brown
- 1 piece Fresh onion
- 1 Can Tomatoes
- 1 branch Fresh thyme
- 2 stem Basil
- 1 branch Fresh oregano
- 1 branch Rosemary fresh
- 2 teaspoon Clarified butter
- 1 tablespoon Tomato paste
- Salt and pepper
- Sugar
- Clean the mushrooms, cut them into slices and brown them in a little clarified butter. Remove and set aside.
- Remove tendons and tubes from the liver and cut into bite-sized cubes. Heat some clarified butter in a pan again and quickly fry the liver on all sides. Remove and set aside.
- Peel and dice the onion. Braise these in a little clarified butter together with the herb sprigs. Add the tomatoes, stir with tomato paste and now add the fried liver. Cook everything for approx. 5 – 8 minutes until soft.
- Finally fold in the browned mushrooms, remove the herb sprigs and arrange on a warmed plate with the mashed potatoes.
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