Spicy liver

Submitted by enr on 24 Feb 2012
500 g liver (pork, beef, chicken)
1 tbsp natural starch
1 tsp paprika
2 cloves garlic
3-4 tbsp sunflower oil
1/2 tsp salt
1 large onion
3 tbsp soy sauce lighter
1 tbsp tomato puree (chutney, ketchup)
1 tsp honey
pepper and savory optional
Spicy liver
Photo added on
Photo author
If you use pork or beef liver after you wash and drain cut into thin oblong pieces if chicken livers leave purposes (I used chicken livers). In a bowl put the oil, starch, salt (do not put a lot of salt, because soy sauce is savory), paprika and chopped or crushed garlic (optional can add pepper and savory taste). Add the liver and mess it up nice. Let it stand for 10-15 moments. During this time in his bowl put the soy sauce, tomato paste (I used 2 tbsp chutney) and honey and mix nice. Cut your onion crescents. Put the fire deep skillet and heat without fat, pour the liver and let it fry for 3-4 moments, then turn and fry for another 3-4 moments, add the onions and stir. Possibly nice to Dot court. Stew 3-4 minutes at least once a stir. Then pour the sauce and add 50 ml warm water, stir and bring to a boil with the lid on, then reduce the heat and allow 7-8 minutes to simmer. Turn off the heat and leave the dish 10 moments to rest. Serve garnished with rice, mashed potatoes or pickles.
1 user
24 Feb 2012
BG Forum Mom


recipe is great! Now do it a few times! Bravo for the recipe!