Pork Liver Stewed with Bell Peppers, Carrots and Tomatoes

by Editorial Staff

Pork liver stewed with bell peppers, carrots, and tomatoes, affordable products, and excellent results. The dish is prepared quite simply. Combine chopped vegetables and liver and sauté. At the end of cooking, coriander, paprika, and rosemary. Pork liver turns out to be very tender, juicy, with a rich aroma, the sauce will make any side dish more attractive.

Cook: 40 mins

Servings: 3

Ingredients

  • Pork liver – 400 g
  • Sweet pepper -70 g (1 pc.)
  • Tomato – 150 g (1 pc.)
  • Carrots – 70 g (1 pc.)
  • Onions – 70 g (1 pc.)
  • Salt to taste
  • Ground black pepper – to taste
  • Ground coriander – 0.5 teaspoon
  • Ground paprika – 0.5 teaspoon
  • Dried rosemary – 0.5 teaspoon
  • Vegetable oil – 3 tbsp

Directions

  1. Prepare all products according to the list. Peel the onions and carrots. Wash and dry onions, carrots, bell peppers, and tomatoes.
  2. Cut the onion into quarters or medium cubes.
  3. Grate the carrots on a medium grater.
  4. Wash and dry the pork liver. Cut the liver into medium-sized cubes.
  5. Peel sweet peppers from seeds and stalks. Cut the peppers into strips. Cut the tomato into small cubes.
  6. Heat a frying pan with vegetable oil and put onions and carrots, fry for a few minutes. Add the liver to the vegetables and fry for another 3-4 minutes, until the liver changes color.
  7. Put the tomatoes and peppers in the pan. Pour in 350 ml of hot water.
  8. Simmer the liver with vegetables, covered over low heat for 10-15 minutes. Then add salt, ground pepper, coriander, paprika, and rosemary, stir and simmer for another 5-7 minutes.
  9. Pork liver stewed with bell peppers, carrots and tomatoes are ready.
  10. Good appetite!

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