Summary

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

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Instructions

1. 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.
2. Heat some of the butter in a pan. Add the paprika strips, season with salt and pepper, sauté and add to the sauce.
3. 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.
4. Rice goes well with this.