LIVER GRAVY and RICECzech name: Játrová omáčka s rýží
Written by Romana Kodytkova
This seems to be an ordinary dish but it will surprise you! This delicious Czech meal offers a variety of tastes. There are many different recipes, liver from chicken, pork, beef or duck (or any other). Serve with potatoes, dumplings, fries or rice (rice is the best option). Various spices, pickles or even cream can be added to achieve smooth taste. Here is one of the best recipes for you.
1 lb liver cleaned and cut into pieces (chicken or pork)
8 slices chopped bacon
1 Tbs caraway seed or to taste
salt and ground black pepper to taste
1 tsp paprika
1 tsp marjoram or to taste
2 medium onions
2 cups hot water
2 Tbs yellow mustard
1 cup cream
3/4 cup all-purpose flour
Fry bacon and onion about four minutes in a kettle with a lid. Add spices and mix adding cut liver cook until the liver is medium brown. Then add hot water. Cover and let cook about 35 to 40 min. After the liver is tender add mustard and the cream and flour mixture cook for 15 min. Adjust the salt and pepper to taste. Serve with boiled rice.