Liver with paprika

Preparation info
  • Serves


    • Difficulty


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.


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


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