Sautéed Liver with Veggies
Juicy and delicious, yet easy to prepare
Servings 4 servings
Calories 200kcal
Ingredients
- 400 grams liver
- 1 large onion
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon vinegar
- 1 tablespoon tomato paste
- 1 tomato
- 1 green pepper
- 2 tablespoons olive oil
Onion mix
- 1 small onion
- ½ teaspoon sumac
- 5 stalks parsley
Instructions
- The veal should be fresh, cleaned from veins and skin and choped to small cubes. Rinse the liver cubes under flowing water in a colander and set aside to drain.
- Cut the onions to thin slices.
- Slightly heat a pot.
- Add 2 tablespoons of olive oil to the pot and also add the onions and sauté the onions until translucent.
- Add two chopped garlic cloves and sauté for another 2 minutes.
- Take out the seeds and the stem of the pepper and chop to small cubes. Add to the onions.
- Chop the tomatoes to a similar size of the peppers and add to the pot.
- Also add a tablespoon of tomato paste. Mix and cook everything for 5 minutes.
- Add the spices and the vinegar.
- Add the liver. Mix everything to blend and cook for another 10 minutes.
- Taste and adjust spices if necessary.
- Garnish with sliced onions mixed with chopped parsley and sumac.
Notes
You can have sautéed liver both chilled or warm.
You can serve it as a meal or an appetizer.
Make sure to rinse well the chopped liver using a colander and then set aside to drain.
Do not over-cook as it the liver will turn rubbery if you do so.