Summary

Ingredients

• 500 g chicken liver (s)
• 2 medium onion (s), cut into thin rings
• 2 medium peppers, red, diced
• 500 g tomato (s), scalded, peeled, pitted and diced
• 2 tablespoon butter
• 0.5 liter ½ poultry stock
• 3 tablespoon tomato paste
• 1 tablespoon flour
• salt
• pepper
• Marjoram, dried
• 1 tablespoon parsley, chopped
• 3 tablespoon whipped cream

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Instructions

1. Wash the chicken liver and pat dry. Heat the butter in a saucepan. Fry the onion rings in it. Do not let them get too dark, otherwise they will be bitter. Add the chicken liver and fry all over. Add the diced peppers and fry them as well. Stir in tomato paste and roast a little. Dust with the flour and stir well. Deglaze with the broth. Add the tomato cubes and let everything simmer for about 10 minutes. If the sauce is too thick, add a little more stock if necessary. Season with the spices and refine the cream.
2. Rice or mashed potatoes and a mixed salad go well with this.