Stewed beef liver with tomatoes

Prepare beef liver with onions and tomatoes - rinse the cooled offal and dry with napkins. Then remove the film and cut off the ducts, if any. Cut the liver into medium-thick slices, like chops. Season each piece with salt and pepper to taste. You can also add other spices, such as sweet paprika or ground coriander.

Then bread each slice in flour on all sides; when frying, the liver will not stick to the pan. In addition, flour will make the sauce from vegetables thicker.

Heat the oil in a frying pan, add the liver and quickly fry the pieces on both sides for 2-3 minutes.

Next, add the diced onion and grated carrots into the pan.

Fry the liver with onions and carrots for a couple more minutes to soften the vegetables. Stir occasionally to ensure even cooking.

Add tomatoes cut into medium pieces, a little more spices to taste and stir.

Simmer the liver with tomatoes and vegetables for 8-10 minutes over low heat under the lid. If there is not enough juice from the vegetables and you want more sauce, add a couple of tablespoons of water. Then take a sample to see if everything is enough, maybe add a little more salt. Now the dish is ready, it turned out aromatic and tasty.

Serve stewed beef liver with tomatoes in a frying pan immediately. Vegetables play an important role here. Either hot or cold, this snack will become a feature of your feast.
Enjoy your meal!