Liver Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 onions)
- 1 green pepper (s), approx. 50 g
- 250 g pork liver
- 250 g veal liver or beef liver
- 40 g mararine
- Salt and pepper, whiter
- 2 tablespoon flour, approx. 30 g
- 500 ml meat stock, hot
- 2 tablespoon tomato paste, approx. 40 g
- 3 tablespoon sour cream, approx. 50 g
- 1 teaspoon marjoram, dried
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Halve the peppers, clean and rinse under cold water and dry. Cut into narrow strips. Remove tubes and skin remnants from the swabbed liver and cut into 3 cm cubes.
- Heat the margarine in a saucepan. Fry the onion cubes for about 3 minutes. Add the liver and fry for 3 minutes. Add the pepper strips and fry for 5 minutes. Season with salt and pepper. Dust the flour over it and pour in the meat broth while stirring. Let simmer for 5 minutes. Stir in the tomato paste and sour cream. Season with marjoram and season to taste.
- Arrange in a preheated bowl and serve immediately.
- Approx. 340 Kcal per serving.
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