Liver Pot with Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 medium onion (s), chopped
- 2 bay leaves, chopped
- 2 teaspoons basil, rubbed
- 1 clove (s) garlic, chopped
- 1 tube tomato paste (200 g)
- 1 liter broth
- 0.5 kg ½ liver (s), shredded
- 100 ml cream
- salt and pepper
- rice, cooked
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- First fry the liver with half of the onions. Season with salt and pepper. Drain the fat on a paper towel.
- In a larger saucepan, fry the remaining onions, garlic, bay leaves and basil until golden brown. Add the tomato paste and deglaze with the stock. Let simmer for 15 minutes.
- Then add the liver and let it steep for 10 minutes on the lowest level. Stir in the cream. If necessary, thicken the sauce with a little cornstarch. Serve with rice.
- Finished. And simply delicious! Can also be prepared a day in advance.
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