Liver Pot À La Gabi
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), diced
- 1 green pepper (s), cut into fine strips
- 70 g bacon, mixed, diced
- 2 tablespoons oil
- salt and pepper
- nutmeg
- Paprika powder
- basil
- 250 g veal liver or pork liver, cut into small pieces
- 30 grams flour
- 3 tomato (s), peeled, quartered
- 125 ml white wine
- 125 ml cream
- some sugar
- 250 ml meat broth, clear
- 0.5 ½ bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan, add the diced bacon and fry the liver in it. Add the onion and pepper strips. Dust with flour and season with salt, pepper, paprika and basil.
- Add the tomatoes, the wine, the cream and the meat stock and let it simmer for 5 minutes, then add sugar to taste. Sprinkle the parsley on top before serving. Serve with rice.
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