Liver in hot sauce
6 servings
20 minutes
Liver in spicy sauce is a bright and rich dish of European cuisine, combining the tenderness of veal liver with the spiciness of tomato and lemon juices. The origins of this recipe trace back to Mediterranean and Eastern European gastronomy traditions, where spices and vegetables are often used to enhance the meat's flavor. The light acidity of lemon and sweetness of pepper harmoniously complement the juicy liver, while sautéed onions add extra depth. This dish pairs perfectly with boiled potatoes, which soften the spiciness and make the taste more balanced. Serving with herbs adds freshness and aroma. An ideal choice for dinner when you want something rich but not too heavy.
1
Clean the liver from the film, rinse, and chop finely. Coat in flour and fry in oil with sliced onions. Add finely chopped pepper, pour in tomato juice, 0.5 cup of water, and lemon juice. Cover and simmer for 5-8 minutes.
- Veal liver: 650 g
- Wheat flour: 2 tablespoons
- Onion: 1 head
- Green bell pepper: 1 piece
- Tomato juice: 1 glass
- Lemon juice: 1 teaspoon
- Vegetable oil: to taste
- Ground red pepper: to taste
2
Serve with boiled potatoes, sprinkled with chopped greens.
- Chopped parsley: 5 tablespoon