Tender liver in hot sauce, fragrant thanks to vegetables and spices and spicy thanks to the addition of white wine. I think you should like the recipe for cooking liver in a rustic way - after all, this simple dish is a piece of tender liver in a thick sauce of white wine, mushrooms and vegetables!
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 700 gram Beef liver
- 4 pieces Bulgarian pepper
- 4 pieces Onion
- 1 piece Carrot
- 400 gram Tomatoes in own juice
- 400 gram Champignons
- 250 ml White dry wine
- 100 ml Water
- Allspice (to taste)
- Red hot pepper (to taste)
- 0.5 bunches Parsley
- Thyme (to taste)
- 1 teaspoon Sugar
- Vegetable oil
Ingredients
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Instructions
- So... cut carrots into circles, mushrooms into large quarters. Slice the tomatoes from the jar.
- Cut the onion into half rings, and the pepper into strips.
- Remove the film from the liver and cut into cubes. Heat the oil and fry the liver quite a bit, until light golden brown. Put it on a plate and cover with a lid.
- We begin to fry onions and carrots. Fry for about 8 minutes, stirring constantly. Pepper to taste.
- Then add the mushrooms and fry for 5 minutes.
- The last to spread the pepper, salt everything to taste. Add tomatoes and sugar. Mix well and pour in the water. Simmer under the lid on low heat for about 20 minutes. Then add the liver, I cut the bars smaller. Pour in the wine and simmer for another 30 minutes.
- And now our liver is rustic ready! White wine retains its softness and tenderness, vegetables and gravy are very tasty.
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