Liver Stew Recipe
I have a very volatile relationship with the liver. For a while I thought I didn't like liver. But then I started catching myself eating liver from time to time. After an internal argument with myself, I decided that it was not true that I did not like liver. Then, one day while chewing the liver which was elastic like a tire, I started to question whether I really like it or not. That's when I had an enlightenment.
It was not about the liver. I could eat and like well-made and delicious liver dishes, but I did not like the liver that wasn't prepared well. In fact, this applies to all meals in general. But, for example, a not very good lentil soup can be eaten. The liver is not like that. Either good or bad, it leaves traces. No matter how much time has passed, you remember the Edirne style fried crispy liver that you ate in Edirne.
In the same way, you remember the worst liver you ate in a popular restaurant as well. Liver's taste is memorable, unforgettable. That's why I think that whenever I eat a good liver dish, I like liver for a while, and whenever I come across a bad liver dish, I don't like liver for a while.
Today, we are together with a recipe that will leave a positive place in the minds with the splendor of its taste. Liver stew is not a common dish. But it should be. When done well, liver stew has a flavor that will be remembered with both its smell and taste. The main architect of this taste is that the ingredients are roasted one by one and cooked slowly in the oven after adding tomato paste sauce.
Enjoy the recipe...
- 400 g sheep/beef liver,
- 1 onion,
- 1 carrot,
- 1 eggplant
- 1 green pepper,
- 1 tomato,
- 1 tablespoon of tomato paste,
- 4 tablespoons of olive oil,
- 2 cups of boiling water,
- 1 teaspoon of thyme,
- Take the olive oil in a pan suitable for the oven and heat it on the stove,
- Add the liver that you cut into small pieces and stir fry until golden brown,
- Drain the livers with a colander and take them into a plate,
- Add the chopped onion to the pan and stir fry it until soften,
- Add finely chopped pepper and carrot and stir ry for a few minutes,
- Add the peeled and finely chopped eggplant and stir fry for a few more minutes,
- Pull the vegetables aside, add the tomato paste in the center and stir fry until the smell comes out,
- Add the chopped tomatoes and mix,
- Take the livers in the pan and mix them,
- Add water, salt and thyme and mix,
- Place the pan in a preheated oven at 190 degrees and cook it until the veggies are softened.