Roasted Liver

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 onion (s)
  • 350 g liver (s), sliced (from pork, beef or veal)
  • salt
  • Black pepper
  • marjoram
  • pimento
  • 1 tablespoon flour, handy
  • olive oil
  • 0.25 liter ¼ soup, (broth)
Roasted Liver
Roasted Liver

Instructions

  1. Roughly chop the onion. Quickly fry the chopped liver in hot olive oil in a pan, season with salt, pepper, season with new spices, remove from the pan and keep warm. Fry the onion until golden yellow in the frying residue and dust with flour, pour 1/4 l soup on top, bring to the boil and season with salt, pepper and marjoram to taste. Add the liver and let it steep for a short time. Finished!
  2. It goes well with boiled or parsley potatoes.

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