Mecki`s Braised Liver with Paprika
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pork liver (s)
- 75 g bacon (diced)
- 2 bell peppers, red and green
- 3 onion (s)
- 2 tablespoon tomato paste
- 600 ml broth
- 3 tablespoon sour cream
- 1 tablespoon, grained marjoram, rubbed
- salt and pepper
- 2 tablespoon, leveled flour
- Paprika powder
- 1 clove garlic
- Wine, red
- oil
Print Recipe
Pin Recipe Instructions
- Wash the liver, pat dry and cut into narrow strips. Roughly dice the onions, also cut the peppers into strips.
- In a deep frying pan, fry the liver well in oil, season with salt, pepper and paprika powder. Take out the liver and keep warm. Then leave out the bacon in the pan, add the onion cubes and fry for 3 minutes. Add the pepper strips and fry them for 2 minutes. Add the liver to the vegetables, add a crushed garlic clove if you like. Spice up. Stir in tomato paste and a little broth. Then dust the whole thing with flour and stir well so that no lumps form. Add the rest of the broth (if you like, some of the broth can be replaced with red wine) and simmer for about 6-8 minutes. Then stir in the sour cream and marjoram and cook gently for another 5 minutes. Finally, season the whole thing again.
- Serve with rice or pasta!
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