Liver with Paprika Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g beef liver
- 2 onions)
- 1 red pepper (s)
- 2 tablespoon flour
- salt and pepper
- possibly cornstarch
- Butter for frying
Print Recipe
Pin Recipe Instructions
- Parry the liver and cut into small, narrow pieces. Sprinkle lightly with flour. Cut the onions into half rings and the peppers into strips.
- Fry the liver quickly and vigorously and then set aside. Then sauté the onions in butter until light brown and let the peppers stew briefly. Then add the liver and 100 ml of water and let it steep for 5 minutes with the lid closed. Season to taste with salt and pepper and, if necessary, thicken with a little cornstarch.
- The dish lives from the interaction of the liver (don`t fry too dry) and the sweetness of the peppers, which is why I only choose red peppers. Since it can be easily adapted in terms of quantities and is very quick, it is also suitable for single kitchens.
- This goes well with mashed potatoes or rice.
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