| Cook Time | 45 minutes |
| Servings |
Ingredients
- 600 gram Chicken liver
- 3 pieces Bulgarian pepper
- 1 piece Tomato
- 2 pieces Onion
- 5 cloves Garlic
- 2 tablespoons Flour wheat / Flour
- Butter can be vegetable, but with cream tastier, to taste
- Seasoning your favorite I have black and red pepper, ground coriander, dry parsley, cumin, to taste
- Salt to taste
Ingredients
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Instructions
- Wash the liver, cut it into 2-3 parts, put it in the melted butter in a saucepan and sprinkle with flour.
- Quickly fry a little, just so that it changes color from red to gray, grabs, seals on all sides.
- Add thinly sliced onion.
- Add coarsely chopped pepper, pour about 0.5 tbsp of hot water, stir and cook under the lid for 15-20 minutes, the pepper should become soft, and the liver should secrete a clear juice when cut.
- Coarsely chop the tomato, add to a saucepan, add salt, spices, chopped garlic and warm for 1-2 minutes. Stir and let rest for 10 minutes.
- Boil the pasta, to taste. If desired, add salt and oil and arrange them in portions. Add the liver and vegetables on top.
- Decorate with herbs and treat!
- Bon Appetit!
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