Bell Pepper Liver Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 small bell peppers, red
- 2 small peppers, green
- 300 g tomato (s)
- 1 clove garlic
- 2 tablespoon tomato paste
- 120 g whipped cream
- 1 pinch (s) sugar
- 40 g butter
- 500 g liver (s), (e.. veal liver)
- Sage, rebel
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the onion into fine cubes and the paprika into narrow strips. Cut the tomatoes into eighths. Heat the oil in a pan and fry the onion in it, add the crushed garlic and tomatoes. Let everything stew for about 5 minutes. Stir in the tomato paste and cream, season everything with salt, pepper, sugar and a little sage. Bring the sauce to the boil and season to taste. Keep the sauce warm.
- Heat some of the butter in a pan. Add the paprika strips, season with salt and pepper, sauté and add to the sauce.
- Cut the liver into strips and fry in the heated butter for approx. 4-5 minutes and season with salt and pepper. Now add the strips to the sauce.
- Rice goes well with this.
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