Chicken liver red wine goulash with apple and onions
Ingredients for 2 persons:
- 300 g of chicken liver
- 1 medium apple (crispy-sweet, for example Pink Lady, Red Prince)
- 2 large shallots
- 200 ml vegetable broth
- 200 ml of mild red wine
- Flour, salt, pepper, tomato paste
- milk
- Oil or vegetable cream for frying
- Side dish: potatoes or tagliatelle
preparation
It is best to put the chicken liver in milk in the morning, then it will be wonderfully tender. If necessary, 30 minutes are enough.
When the apple remove the core and cut into small cubes, the shell can stay tuned. Cut the shallots into fine rings or half-rings.
Boil broth, provide red wine.
Remove the chicken liver from the milk, rinse and pat dry. Remove all tendons and residual fat, cut the liver into bite-sized pieces. Meal liver pieces.
In a pan, heat some oil / vegetable cream and sauté the apple pieces for 2 minutes, remove from the pan and set aside, keep a little bit of bite and be added later.
Now sauté the liveried pieces of meat for 2-3 minutes, then add the onions and sauté for another 2 minutes. DO NOT salt the liver, otherwise it will be dry and hard !!!
Deglaze with the red wine and cook for 2 minutes to evaporate the alcohol, then add the apple pieces and broth.
Season with pepper. To thicken the sauce, add 1-2 tablespoons of tomato paste (sauce binder or flour is also used).
Simmer for about 6-8 minutes, at the end you can still salt or prepare salt on the table.
Do not forget the side dish (potatoes or tagliatelle).
A fast, tasty dish.
