1 large red onion, 4 tablespoon oil, 1 1/4 lb pork liver, 1/2 teaspoon salt, 1 level teaspoon sweet paprika, 1/4 teaspoon ground black pepper, 1/4 teaspoon marjoram
Peel and chop the onion, sauté in hot oil until glassy for 3-4 minutes. Add the liver, cut into thin slices. Fry over high heat for about 4 minutes, stirring constantly. Pull to the side and add the salt, paprika, pepper and marjoram. If you prefer it with a bit more sauce, add 1 level teaspoon of flour, fry for a minute or so, then add 1/2 cup water and boil for 1-2 minutes. Serve with potatoes boiled in salted water.
Preparation time: 30 minutes
One serving: 1911 kJ/457 kcal