in Recipes

Spicy liver ragout

updated

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Ingredients for 4 servings:

  • 800 g liver(s) of beef or pork
  • 4 medium-sized onions, diced
  • ½ tube(s) tomato paste
  • 500 ml broth, dissolved
  • 1 cup of cream, small
  • 2 tbsp mustard (Dijon)
  • 1 tsp pepper (coarse)
  • 1 tsp marjoram
  • some oil
  • possibly sauce thickener

Instructions

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

Cut the liver into bite-sized pieces. Add a little oil to a pan and fry the onions first. Once they’re slightly browned, add the liver and fry vigorously. Deglaze with the broth and add all the other ingredients, then simmer for about 15 minutes. If desired, you can thicken the sauce slightly with Mondamin. Serve with rice and salad.

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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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