John Myers
Offal: Liver Strips with Rice
The perfect offal: liver strips with rice recipe with a picture and simple step-by-step instructions.
- 250 g Beef liver, fresh
- 2 piece Fresh onions
- 3 piece Small peppers, sweet -red and yellow-
- 2 piece Spring onions fresh
- 1 tablespoon Tomato paste concentrated three times
- 3 tablespoon Extra virgin olive oil
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- Remove tendons and tubes from the liver and cut into bite-sized pieces. Heat the oil in a pan and fry the liver pieces on both sides. Take out and set aside.
- Peel the onion and spring onion, remove the “innards” from the peppers. Cut the onion into half rings, the spring onion into rings (save some of the green for the garnish) and the paprika into strips and sauté in the liver stock.
- Add tomato paste, pour a little water and let it boil down.
- Pepper and salt the liver cubes and put them back in the pan with the vegetables. Let simmer for about 5 minutes, until the liver is cooked through.
- To serve, either mix with the cooked rice – as a risotto – or press the rice into a buttered mold, turn it out onto the plate and serve the sliced meat with it. Garnish both with the green of the spring onion.
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