Put the liver to marinate cut into two thick bifes in lemon juice, vinegar and curry for a few minutes. Put on the hot wok olive oil and add the onion, celery, garlic, fine cut tomatoes, season with sugar, pepper, salt, oregano and splash of vinegar.
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| Ingredients to make the Liver of Encebollado Ternera: |
| For two portions 600 gr. of Liver of veal 1 medium onion 2 tomatoes perita 100 gr. from celery (can replace with parsley coriander, leek, etc.) 1 glass of white wine juice of half lemon oregano salt pimient a teaspoon of sugar vinaigre curry spicy 1 arade of garlic flour oil made of olives |
Ingredients to make the Liver of Encebollado Ternera:
2. Cook for 5 minutes over high heat. Remove and reserve. Remove the liver from the marinade, dry it a little, pass it through flour, put it to cook on the wok (without cleaning it) with a splash of oil over high heat 5 minutes on each side, add the wine, you will see that a sauce is formed with The flour that emerges from the liver, add vegetables and finish cooking 5 more minutes.
