Liver with paprika

Name: Liver with paprika
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: plain flour seasoned with salt, freshly ground black pepper and 1 tablespoon paprika; 60 g butter; 2 cloves garlic, crushed; 1 small glass white wine; handful of chopped parsley; 150 ml soured cream; 500 g calf’s liver, cleaned and cut into thin strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

This dish of Czech origin makes a quick supper with rice or mashed potatoes and a salad. As an alterantive to finishing it with soured cream, use 150g chopped tomatoes and a few chopped rosemary leaves to make the sauce.

Ingredients

500 g calf’s liver, cleaned and cut into thin strips
plain flour seasoned with salt, freshly ground black pepper and 1

Europe
United Kingdom
Dinner
Spicy

Method

Coat the liver in the seasoned flour. Melt the butter in a heavy pan and add the liver and garlic. Sauté for 2–3 minutes over a high heat, turning the liver until it is evenly browned.

Scoop out the liver and keep warm while finishing the sauce. Add the wine to the pan, scrape loose any bits sticking to the bottom and squash the garlic to incorporate it into the sauce. Bring to t