Sliced calf's liver in paprika-cream sauce with wild rice

Ingredients:

  • 4 slices of calf's liver
  • 250 g mixed wild rice
  • 2 tbsp olive oil
  • 1 chopped red onion
  • 2 cloves of garlic, chopped
  • 1 each red, yellow and orange
  • capsicum pepper, cut into strips
  • 1 tbsp tomato purée
  • 1 tsp turmeric
  • 1 tbsp ground sweet paprika
  • 1 tbsp thyme leaves
  • 200 ml vegetable stock
  • 150 ml cream
  • Salt & pepper to taste

Nutrition values

53
20
14
4
0 - 30 minutes
calf's liver
*
frying
450

Preparation

  1. Cut the calf's liver into bitesized strips. Simmer the wild rice mixture in water with a little salt added, following the instructions on the packet.
  2. While the rice is cooking, fry the liver on both sides in portions in the hot oil for about 1 minute. Remove from the pan, set aside and add onion, garlic and strips of pepper to the pan. Fry for about 3 minutes, stirring, then add tomato purée, spices and thyme. Add salt and pepper to everything to taste and fry for another 3 minutes. Deglaze with vegetable stock and cook uncovered to reduce it by half. Then pour in the cream, put the lid on, and simmer for another 3 minutes.
  3. Return the liver pieces to the pan and finish off by cooking for about 5 minutes. Season the calf's liver and paprika dish to taste and serve with the mixed wild rice.

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