1 1/4 lb chicken liver (discard heart), 2 small red onions, 2 large green peppers, 2 medium tomatoes, 4-5 tablespoons oil, salt, ground black pepper, 1/2 teaspoon marjoram, 1 heaping teaspoon sweet paprika, 1/2 bunch of parsley
Cut the liver into large chunks. Peel the onion, cut in half and slice thinly. Remove the stem of the peppers and tomatoes, cut both into larger cubes. Sauté the onion over hot oil until glassy, mix in the pepper. After 1-2 minutes of cooking add the liver chucks, then after another 2-3 minutes the tomato cubes. Add salt and black pepper, marjoram and paprika to taste. Cook for another 10 minutes over medium heat to let the liver soften and the sauce become similar to a lecsó. Before serving, garnish with finely chopped parsley. Serve with pastry granules (tarhonya – see recipe Shepherd’s Egg Barley). Vary this dish by using chopped bacon to sauté the onions.
– Try this dish with goose- or turkey liver instead of chicken liver.
Preparation time: 30 minutes
One serving: 1338 kJ/320 kcal