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)
Print Recipe
Pin Recipe Instructions
- 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!
- It goes well with boiled or parsley potatoes.
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