Ingredients
500 g veal liver
1 stalk leek
2 onions
2-3 cloves garlic
1 red pepper
2-3 peeled canned tomatoes
100 g of tomato paste
100 ml red wine
3-4 leaves bay leaf, cumin, paprika, black pepper, salt
4-5 tbsp olive oil
Photo added on
Photo author
Manuela85
Method
Clean the beef liver wash well, cut not very large pieces and leave to drain. In heated deep pan with olive stew pre-cut leeks (white part only), onion, red pepper and tomatoes. Put the liver, sliced garlic and bay leaf. When the liver is tender Pour red wine. When the wine boil off and savor the tomato paste, seasoning with salt. Water make up, if and as needed. As thickened shift from the heat.
Containers:
Difficulty
Easy
Tested
1 user
Comments
recipe is great! I garninam with mashed potatoes and I'd recommend two hands! Thank Manuela!