Liver Goulash

Liver Goulash
Quantity Ingredient
120 g Rice
400 g Cattle liver
150 g Red Spitz Paprika
2 Onions
1 Chilli pod
1 tbsp Maize Germ Oil
1 tbsp Tomato puree
0,125 l Red wine
0,15 l Beef Meat Broth
Pepper & Salt
1 tbsp Oregano
2 tsp Sauces Binder

This liver goulash is prepared with a red wine sauce. Boil the rice. Dice the liver. Cut the peppers into rings. Dice the onions. Core the chilli and chop into small pieces. Cut the garlic into fine cubes. Heat the oil in a pan. Brown the liver goulash thoroughly. Reduce temperature slightly. Add paprika, onions, chilli and garlic. Lightly sear. Stir in the tomato purée. Deglaze liver goulash with wine. Add the broth. Season with pepper, salt and oregano. Lightly thicken goulash with dark sauces binder. Grease a rice edge form. Pour in the rice, press down and turn onto a plate. Fill liver goulash in the middle. Spread the rest of the sauce over it.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
653 kcal
79 g
48 g
15 g

(C)opyright by Marions Kochbuch