Sliced calf's liver in paprika-cream sauce with wild rice
4
0 - 30 minutes
calf's liver
*
frying
450
Preparation
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.
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.
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.