Spicy Liver Delight

Ingredients

• 500g (1.1 lb) beef liver, sliced 500g (1.1 lb) beef liver, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Add the sliced liver to the skillet and cook for 2-3 minutes on each side until browned.
4. 4.
   Sprinkle the chili flakes, paprika, dried oregano, dried thyme, salt, and black pepper over the liver.
5. 5.
   Pour in the white wine and let it simmer for a minute to deglaze the pan.
6. 6.
   In a small bowl, mix the beef broth and tomato paste until well combined. Pour the mixture into the skillet.
7. 7.
   Reduce the heat to low and let the liver simmer in the sauce for 10-15 minutes, or until cooked through.
8. 8.
   Garnish with fresh parsley and serve hot with polenta or crusty bread.

Treat your ingredients with care...

• Liver — Make sure to slice the liver into thin, even pieces to ensure even cooking and tenderness.

Tips & Tricks

• Soak the liver in milk for 30 minutes before cooking to help remove any bitterness.
• Adjust the level of spiciness by increasing or decreasing the amount of chili flakes.
• For a richer flavor, marinate the liver in the spice mixture for 30 minutes before cooking.
• Serve with a squeeze of lemon juice for a refreshing twist.
• Leftovers can be enjoyed cold as a delicious sandwich filling.

Serving advice

Serve the Spicy Liver Delight hot with a side of creamy polenta or crusty bread to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sliced liver on a platter and drizzle the sauce over the top. Garnish with fresh parsley for an elegant touch. Serve with a side of polenta or crusty bread.