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Stewed goose liver
1 serving
Onions are very finely chopped, a little fried in goose fat and red peppers and garlic are added there. The liver is cut into rather large cubes, lightly toasted in a sauté pan, poured over the fat and onions, fried for another 10 MINUTES without a lid in a roasting cupboard, added tomatoes or tomato puree and continued to fry until cooked. Liver pieces are taken out, poured with strained sauce and brought to a boil once more. Served with rice.
Onions are very finely chopped, a little fried in goose fat and red peppers and garlic are added there. The liver is cut into rather large cubes, lightly toasted in a sauté pan, poured over the fat and onions, fried for another 10 MINUTES without a lid in a roasting cupboard, added tomatoes or tomato puree and continued to fry until cooked. Liver pieces are taken out, poured with strained sauce and brought to a boil once more. Served with rice.
onions - 80 g, tomatoes - 25 g, garlic - 2 g, red pepper - 5 g, goose liver - 150 g, fat - 20 g
