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 most recently have some time, I had been searching on the web the other day. Looking to find new, challenging thoughts, inspiring dishes that I’ve never tried before, to amaze my family with. Looking for quite some time yet could not find any interesting stuff. Right before I wanted to give up on it, I discovered this fabulous and easy treat simply by luck on Suncakemom. The dessert seemed so tempting
on its image, that called for immediate actions.
It had been not difficult to imagine how it’s created, its taste and just how much my hubby might like it. Mind you, it is rather easy to impress the man when it comes to puddings. Yes, I am a lucky one. Or perhaps he is.Anyways, I went to the site and simply used the step-by-step instuctions that were coupled with great graphics of the method. It just makes life less difficult. I can imagine that it’s a slight hassle to take pics in the middle of baking in the kitchen as you will often have gross hands therefore i really appreciate the commitment she devote for making this post .
Having said that I’m encouraged to present my personal recipes similarly. Thanks for the concept.
I had been fine tuning the original recipe create it for the taste of my loved ones. I’ve got to mention it had been an incredible success. They enjoyed the flavour, the overall look and loved having a delicacy like this in the midst of a busy week. They ultimately demanded lots more, more and more. Thus the next occasion I am not going to make the same miscalculation. I am going to multiply the quantity to get them happy.
This Beef liver recipe 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.