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 lately have some time, I was surfing on the internet the other day. Attempting to find fresh, intriguing thoughts, inspiring meals that We have never tried before, to delight my family with. Searching for a while yet couldn’t discover too many interesting things. Just before I thought to give up on it, I came across this scrumptious and easy dessert simply by chance. The dessert looked so delightful on its photo, that required fast actions.
It was easy to imagine how it’s created, its taste and how much boyfriend will like it. Actually, it is extremely easy to please him in terms of puddings. Yes, I am a lucky one. Or maybe he is.Anyways, I got into the webpage: Suncakemom and simply followed the simple instuctions that had been combined with great photographs of the task. It just makes life much simpler. I can suppose it’s a bit of a hassle to take photographs in the midst of baking in the kitchen because you ordinarily have sticky hands therefore i really appreciate the time and energy she put in to build this post and recipe easily followed.
Having said that I am inspired presenting my own recipes similarly. Many thanks for the idea.
I had been tweaking the main mixture to make it for the taste of my loved ones. Need to tell you it absolutely was a great success. They loved the flavor, the structure and loved having a treat like this in the middle of a lively week. They ultimately requested more, many more. Hence the next time I am not going to make the same miscalculation. I am gonna twin the volume to get them happy.
This post is based on how to cook beef liver recipe from 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.
