4
Sliced calf's liver in paprika-cream sauce with wild rice
0 - 30 minutes
calf's liver
*
frying
450
Preparation
- Cut the calf's liver into bitesized strips. Simmer the wild rice mixture in water with a little salt added, following the instructions on the packet.
- While the rice is cooking, fry the liver on both sides in portions in the hot oil for about 1 minute. Remove from the pan, set aside and add onion, garlic and strips of pepper to the pan. Fry for about 3 minutes, stirring, then add tomato purée, spices and thyme. Add salt and pepper to everything to taste and fry for another 3 minutes. Deglaze with vegetable stock and cook uncovered to reduce it by half. Then pour in the cream, put the lid on, and simmer for another 3 minutes.
- Return the liver pieces to the pan and finish off by cooking for about 5 minutes. Season the calf's liver and paprika dish to taste and serve with the mixed wild rice.
Ingredients:
- 4 slices of calf's liver
- 250 g mixed wild rice
- 2 tbsp olive oil
- 1 chopped red onion
- 2 cloves of garlic, chopped
- 1 each red, yellow and orange
- capsicum pepper, cut into strips
- 1 tbsp tomato purée
- 1 tsp turmeric
- 1 tbsp ground sweet paprika
- 1 tbsp thyme leaves
- 200 ml vegetable stock
- 150 ml cream
- Salt & pepper to taste
Nutrition values
53
20
14
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