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

Print Recipe Pin Recipe

Instructions

1. Cut the onion into fine cubes. Cut the red and green bell peppers into narrow strips. Cut the tomatoes into eighths. Mince the garlic clove.
2. Heat the butter in a large pan over medium-high heat. Add the onion cubes and fry for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute. Add the tomato pieces and stew for 5 minutes, stirring occasionally. Stir in the tomato paste and whipped cream. Season with a pinch of sugar, salt, pepper, and sage. Bring to a boil (100°C / 212°F), then reduce heat to low and simmer for 2-3 minutes. Taste and adjust seasoning as needed. Keep warm on low heat.
3. Heat a portion of butter in a separate pan over medium-high heat. Add the pepper strips, season with salt and pepper, and sauté for 4 minutes until tender-crisp. Transfer to the warm sauce.
4. Cut the liver into thin strips. Heat remaining butter in a pan over medium-high heat. Add the liver strips and fry for 4 to 5 minutes, turning occasionally, until cooked through (internal temperature 71°C / 160°F). Season with salt and pepper. Add to the sauce and stir gently.
5. Ladle the liver and pepper stew into bowls and serve over rice.