Summary

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

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Instructions

1. 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.
2. Deglaze with the broth and add all the ingredients and simmer for about 15 minutes.
3. If necessary, you can thicken the sauce a little with Mondamin.
4. Rice and salad go very well with this.