Fiery Strips Of Liver
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork liver (s)
- salt and pepper
- 1 tablespoon flour
- 1 tablespoon lard
- 1 tablespoon butter
- 2 onions)
- 1 cup broth
- 2 tablespoon paprika, finely chopped marinated
- 1 teaspoon pepper - grains, green
- 3 tablespoon coffee cream
- parsley
Print Recipe
Pin Recipe Instructions
- Wash the liver with cold water and dry it well, gently peeling off the thin skin. First cut the liver into pencil-thick strips and then into strips. First season them with pepper and lightly dust them with flour. Fry in hot lard over high heat, stir, remove from pan, set aside, season with salt.
- Add the butter, heat it up, sweat the finely chopped onions in it, add the paprika strips and deglaze with the broth. Add the green pepper and let everything boil gently. Place on a low heat, add the coffee cream and strips of liver. The dish must now no longer boil, otherwise the liver will become tough. Sprinkle with chopped parsley and serve with rice and fresh salad.
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