Kavarma liver

Submitted by enr on 13 Feb 2010
600 g pork liver
2-3 onions
3 pickles
10-15 pitted olives (100 g)
330 g marinated mushrooms
200 g of tomato sauce (tomatoes grated or tin)
100 ml wine (of your choice)
3-4 cloves garlic
1 bay leaf, savory
frying oil
flour for rolling
1 tsp baking soda
75 ml vinegar
Liver is cut, place in bowl and pour the vinegar, put it soda, stir and let stand 30 minutes. Then wash and drain. Add salt to taste, add some each piece in flour and fry in preheated oil. At the same sunflower oil put pre-cut into julienne onions. Once softened, pour the tomatoes, add the bay leaf and simmer. Then pour the wine and put the sliced ​​mushrooms. Allow the sauce is evaporated. Add sliced ​​pickles and olives. Finally, put the crushed garlic and seasoned with savory. In pots are distributed pieces liver and pour the prepared sauce. Optional on each pot can knock an egg. Bake in an oven at 200 C for about 30 minutes.
1 user
13 Feb 2010


recipe is interesting, but where there are wine and bay leaf savory incompatible.

The recipe is very successful. I made it in a pan and cover with foil. I made nests and eggs knocked. I put parsley. It was.

I am glad that you liked.