Rosa Cooking

Beef liver in tomato sauce

For Tashana who delights me with her diet… This will go great with an integral bathura, at least for me it's a litter .. I used to count calories, and I wanted to eat nicely, so this recipe was created…

Preparation steps

  • Wash the liver and cut it into pieces.
  • I appreciate cutting onions into lamellae and covering the bottom of the sherpa or dry cooker in which I store it.
  • Fry it briefly in oil but keep it spread on the bottom.
  • Put the liver over the onion, sprinkle with and simmer covered. Turn, cut a little, then pour over the vinegar and immediately cover again, so that the vinegar does not evaporate.
  • After a minute, pour in the tomato and soup and simmer covered until the sauce thickens a bit.
  • The sauce should cover the liver at the moment of pouring, which can be turned a few more times in order to better absorb the tomato, so because of the pouring for stewing, choose a dish that corresponds to the amount of liver.
  • It is also great as an addition to rice or spaghetti, but as far as diatas are concerned, this is another case.


It didn't occur to me the other day to take a picture of her, but next time a picture will definitely arrive. I think there are about 260 cal per person, don't take my word for it, it was a long time ago, although I still make it regularly. Pleasant!



You might also like...

Chicken liver in Singaporean

Chicken liver in Singaporean

Our piquant has adapted perfectly, and we could say that it is completely tailored to Singaporean cuisine. Only get turmeric, curry, ginger, lime and coconut milk in better stocked stores and follow the instructions.

Dirty rice

In a Cajun-Creole cookbook, it is written that this cuisine of French roots is enlivened by Spanish spices, inspired by African vegetables with elements of magic. "Dirty" rice with liver in Cajun-Creole. The recipe was tried and adapted according to the original from The Best of Cajun and Creole Cooking, Alex Barker.



For those who have heard, but do not know what it is: eingemachtes, ajngemahtec or, literally, ujušak, is a soup of chicken offal and root vegetables in which spoons (dumplings, noklice) are cooked. We suggest you try…

Lamb entrails with artichokes

Guts you either like or you don’t like. However, it is good to know that once this dish was prepared only by those who could not afford better pieces of meat, while today it can be found in restaurants that nurture the tradition of Judeo-Roman cuisine.