Flambéed Liver with Paprika

High-quality and properly prepared veal liver requires only a few additions: some spices, a herb, and a bit of vegetables. Serve it with a nice piece of freshly baked homemade bread - this is essential to mop up the plate, as we wouldnt want to waste a single drop of the sauce.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Meat, veal, liver

  • 2 piece Bell pepper, red, fresh

  • 2 pinch Spices, pepper, black

  • 4 pinch Salt, table

  • 0.5 teaspoons Spices, mayonnaise, dried

  • 0.5 teaspoons Rosemary, fresh

  • 60 g Butter, unsalted

  • 0.5 dl Alcohol, Brandy

Steps

  1. Wash the liver and dry it with kitchen towels. Remove the membranes, then cut it into smaller pieces. Season the pieces with rosemary, marjoram, and pepper. Wash the peppers and halve them. Remove the stems and seeds. Cut the peppers into smaller pieces.

  2. Heat butter in a large pan with a thick bottom. When it starts to foam, sear the seasoned liver pieces on all sides. Cook them for about 7 minutes. Then add the peppers to the pan, season the liver with salt, and mix everything well. Fry for another 2 minutes.

  3. Pour brandy into the pan. Wait for it to heat up, then ignite the alcohol with a lit match at the edge of the pan. Shake the pan several times while flambéing. Wait for the flame to completely die down. Then wait for the sauce to come to a boil again and remove the pan from the heat.

  4. Arrange the liver with the peppers on plates, drizzle with the sauce that has collected in the pan, and serve.

Nutrition Information (Per 100g)

  • Calories: 149.83 kcal
  • Fat: 7.96 g
    • Saturated Fat: 3.98 g
  • Carbohydrates: 2.98 g
    • Sugars: 0.99 g
  • Protein: 12.6 g
  • Fiber: 0.55 g

Advice

When flambéing, we must be careful; protect your face and hair beforehand.