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 a little time, I was searching on the web the other day. On the lookout for fresh, challenging thoughts, inspiring recipes that I’ve never tested before, to surprise my family with. Looking for a while but could not find lots of interesting stuff. Just before I thought to give up on it, I came upon this fabulous and simple treat by chance. The dessert seemed so tempting
on its snapshot, that required urgent action.
It was not difficult to imagine just how it’s created, its taste and just how much boyfriend might want it. Actually, it is rather simple to keep happy the guy when it comes to desserts. Anyhow, I got into the page: Suncakemom and simply used the precise instuctions that had been accompanied by nice photographs of the process. It just makes life less difficult. I could imagine that it is a slight effort to shoot photos in the midst of cooking in the kitchen because you ordinarily have sticky hands so I genuinely appreciate the commitment she devote to make this blogpost and recipe conveniently implemented.
With that in mind I am encouraged to present my own, personal recipe similarly. Appreciate your the thought.
I was tweaking the main formula create it for the taste of my loved ones. I have to tell you it turned out a terrific outcome. They loved the flavour, the structure and loved getting a sweet such as this in the midst of a stressful week. They basically requested even more, many more. Hence next time I’m not going to make the same mistake. I’m gonna double the quantity to keep them delighted.
The beef liver recipe is provided by 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.