It doesn’t matter if there’s pork liver or beef liver sitting in the fridge. With a touch of paprika and push of sweet onion this recipe makes them perfect!
As I lately have some time, I was browsing on the web yesterday. Looking to find fresh, interesting thoughts, inspirational dishes that I have never tasted before, to surprise my family with. Hunting for quite some time but couldn’t discover lots of interesting things. Right before I wanted to give up on it, I discovered this delicious and easy treat simply by luck at Suncakemom. It seemed so yummy on its photo, that required quick action.
It had been simple enough to imagine the way it is made, its taste and just how much my husband will probably like it. Mind you, it is quite easy to keep happy the guy when it comes to desserts. Yes, I’m a blessed one. Or possibly he is.Anyways, I got into the blog and simply used the detailed instuctions which were coupled with impressive graphics of the procedure. It just makes life rather easy. I could suppose it’s a bit of a effort to shoot snap shots in the midst of baking in the kitchen as you may most often have gross hands so I highly appreciate the time and effort she devote to make this blogpost .
That being said I’m encouraged presenting my personal dishes in the same way. Appreciate your the idea.
I had been fine tuning the initial recipe create it for the taste of my family. I’ve got to tell you it turned out a great outcome. They prized the taste, the structure and loved having a treat like this in the midst of a stressful week. They basically demanded even more, many more. Thus the next occasion I’m not going to make the same mistake. I am gonna twin the quantity to get them happy.
The how to cook beef liver recipe is from SunCakeMom
Heat oil in a pan then add the sliced onion.Beef-liver-recipe-pork-liver-recipe-process
Saute the onion on high heat until it gets a glassy, translucent look then add garlic, black pepper.
Saute a bit more until the garlic lets out some of its scent then add tomato as well.
Stir-fry it for about 3 minutes then add the paprika.
Mix in the liver as well then add the water.
Cook it for about five minutes while stirring occasionally.
Cut some bigger liver stripes into half to see if it’s cooked. If no blood is visible, it’s ready to be served.
Salt to taste at serving only.