Perkelt: Slovak chicken liver stew

Tip: tap a step to mark it as done.

1. Sauté the onion

   8 min

   Finely chop the onion and sauté it in the oil until golden. Remove from the heat, stir in the paprika, and immediately pour in the water.

2. Simmer the vegetables

   10 min

   Add the bell pepper cut into strips and the diced tomatoes. Cover and simmer for 10 minutes, until the pepper softens.

3. Add the liver

   10 min

   Pat the liver dry with a paper towel, trim off any membranes, and cut it into smaller pieces. Add it to the sauce and simmer for 8–10 minutes, until cooked through and no pink juices run out when cut. Season with salt and pepper.

4. Finish with sour cream

   Mix the sour cream with 2 tbsp of the hot sauce, then stir it into the stew. Heat through gently without boiling. Serve with halušky (small Slovak dumplings) or rice.

Tip: Always mix the sour cream with a little hot sauce before adding it to the stew. Once it is stirred in, do not let the stew boil, or the sour cream will curdle.

This recipe was translated from the Slovak original: Perkelt z kuracej pečene s paprikou a cibuľou