• On Jan, 28, 2020
•  lady
•  Recipes

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 recently have some time, I had been looking on the internet the other day. Trying to find new, stirring tips, inspirational recipes that I’ve never tried before, to astonish my family with. Hunting for quite some time unfortunately could not discover too many interesting stuff. Right before I wanted to give up on it, I discovered this delightful and simple dessert by chance on Suncakemom. The dessert looked so mouth-watering on its image, that called for rapid actions.

It was not so difficult to imagine just how it is created, how it tastes and how much boyfriend will probably want it. Actually, it is very easy to impress him in terms of desserts. Yes, I’m a lucky one. Or perhaps he is.Anyway, I got into the website and simply used the precise instuctions that were coupled with impressive graphics of the process. It just makes life much simpler. I can suppose it’s a slight effort to take photographs in the midst of baking in the kitchen as you most often have sticky hands and so i highly appreciate the effort and time she put in for making this post and recipe conveniently implemented.

With that in mind I’m empowered presenting my very own formulas in a similar fashion. Many thanks the thought.

I had been tweaking the initial formula create it for the taste of my loved ones. I can say it turned out a great success. They enjoyed the flavor, the consistency and loved getting a treat like this during a lively workweek. They ultimately demanded lots more, a lot more. Thus the next time I am not going to make the same miscalculation. I am gonna multiply the quantity .

More beef liver recipe recipes like this on 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.