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 searching on the internet yesterday. In need of new, challenging tips, inspirational meals that I’ve never tasted before, to delight my family with. Looking for a long time yet could not discover too many interesting stuff. Right before I wanted to give up on it, I came across this fabulous and easy dessert simply by chance at Suncakemom. It looked so scrumptious on its snapshot, it called for urgent actions.
It absolutely was not difficult to imagine the way it is made, its taste and just how much my hubby might enjoy it. Mind you, it is quite simple to keep happy him in terms of cakes. Yes, I am a lucky one. Or maybe he is.Anyways, I went to the site and then used the detailed instuctions that have been accompanied by great pictures of the task. It just makes life much easier. I can imagine that it is a bit of a hassle to shoot photos in the middle of cooking in the kitchen because you typically have sticky hands so I pretty appreciate the hard work she devote to make this blogpost .
That being said I’m empowered presenting my own, personal formulas in a similar fashion. Thanks for the idea.
I had been tweaking the initial recipe create it for the taste of my loved ones. I’ve got to say that it was an incredible outcome. They loved the taste, the thickness and loved getting a treat such as this in the middle of a hectic workweek. They basically asked for even more, more and more. So the next occasion I’m not going to commit the same miscalculation. I’m likely to double the volume to make them happy.
There are more how to cook beef liver recipes at 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.