A simple pan sizzles with nostalgia. Thinly sliced liver meets golden onions. The secret? A rich onion sauce, thickened with paprika to perfection. It’s a dish that bridges generations, evoking cherished family gatherings. Serve it with creamy mashed potatoes and a side of love.
Ingredients
- 1 white onion
- 1 bell pepper
- 2 garlic
- 2 tbsp oil
- 500 g pork liver
- 1 tsp paprika
- 1 tsp marjoram
- black pepper
- salt
- 200 ml water
Method
Peel and slice the onion, slice the bell pepper, and chop the garlic. Cut the pork liver into small pieces, and clean it, if you need to. Fry the onion, and garlic in a little oil, after 1-2 minutes add the liver as well. Add the rest of the ingredients except the salt, and cook it for 10-15 minutes. At the end add the salt as well. Serve it with boiled or mashed potatoes or veg. Enjoy!
Q&A
Can I use other kind of liver?
Yes, you can! However, keep in mind that using chicken liver will result in a softer texture compared to other types of liver. Feel free to explore various liver options and enjoy experimenting with different flavors!
What spices or herbs can I use to season the liver?
You can try thyme, rosemary, cumin, oregano, bay leaves. All of them goes well with liver.
How do you prevent overcooking the liver to maintain tenderness?
Liver cooks rapidly, so avoid prolonged cooking. Use medium heat to gently cook the liver. High heat can lead to toughness. Let the liver rest for a few minutes after cooking to redistribute juices.
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Fun Facts about liver
- Pork liver is packed with nutrition, including protein, copper, iron, and vitamins A and B.
- Liver is an inexpensive option that can be surprisingly easy to prepare.
- Chicken liver is a lean protein loaded with iron, folate, vitamins, and minerals. It’s especially rich in vitamin B12, essential for blood health.
- There are many ways of cooking liver. You can serve it on toast, in salads, blend it into a quick pâté, or stir-fry with vegetables.
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