Spanisches leberragout
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Fat |
| 2 | Onions; chopped | |
| 1 | pounds | Liver; sliced |
| 2 | Green peppers; sliced | |
| 1 | can | (small) tomato paste |
| 1 | cup | Beef broth |
| 1 | can | (small) mushrooms; halved |
| 15 | Stuffed olives; sliced | |
| 1 | teaspoon | Salt |
| Pepper to taste | ||
| 2 | teaspoons | Ground paprika |
| 1 | dash | Rosemary |
| 1 | dash | Thyme |
Directions
In skillet, heat fat. Add onions & brown. Add washed, skinned & sliced liver & fry it with the onions. Add peppers, tomato paste & broth. Steam 15-20 minutes over medium heat. Add mushrooms & olives & then seasonings, braising slowly until done. Serve with rice or cabbage.
FRAULEIN ULLI HIPPLER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .