500 g (1 lb) pork’s liver, 2 small onions, 100 g (4 oz) fat, 1 small tomato (or 1 tbs tomato purée), 2 tsp noble sweet paprika, salt, freshly ground pepper.
Fry the finely chopped onion in the hot fat until golden brown. Then add the liver, washed and cut into strips. Sprinkle with a little freshly ground pepper and fry over a high heat, stirring constantly. Add the paprika, the chopped tomato (or purée) and fry for a few more minutes. Serve piping hot. Add salt only immediately before eating, otherwise the liver will be tough. Serve with boiled potatoes, lettuce salad or pickles.