Spicy Liver Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef or pork liver (s)
- 4 medium onion (s), diced
- 0.5 tube ½ tomato paste
- 500 ml broth, dissolved
- 1 cup cream, small
- 2 tablespoon mustard (Dijon)
- 1 teaspoon pepper, (coarse)
- 1 teaspoon marjoram
- some oil
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Cut the liver into bite-sized pieces. Put some oil in a saucepan and fry the onions first. When they are a little browned, add the liver and fry well.
- Deglaze with the broth and add all the ingredients and simmer for about 15 minutes.
- If necessary, you can thicken the sauce a little with Mondamin.
- Rice and salad go very well with this.
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