Summary

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

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Instructions

1. First fry the liver with half of the onions. Season with salt and pepper. Drain the fat on a paper towel.
2. 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.
3. 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.
4. Finished. And simply delicious! Can also be prepared a day in advance.