Beef liver stewed in a slow cooker

It is not difficult to prepare such a dish, but we will start with the preparation:

- wash the beef liver and using paper towels, blotting, remove excess moisture, then cut the liver into medium pieces with a side of about 2-2.5 cm;

- peel and finely chop the onion;

- rinse the champignons, dry them with a paper towel, cut them in half (or into quarters if the mushrooms are large);

- a sprig of rosemary is also rinsed, we remove moisture with a paper napkin, after which we finely chop the fragrant greens.

Turn on the slow cooker, select the "Frying" mode, put the butter and melt it within a minute after turning on the mode. Put the chopped onion in the bowl of the slow cooker, fry it until soft for 3 minutes. Do not forget to interfere in the process. Then spread the champignons and fry them for 3 minutes with constant stirring.

Now add the liver cut into pieces, cook it for 5 minutes, stirring occasionally. After pouring the flour, add the smoked paprika, stir and fry everything together for another 1 minute. Pour white wine and broth, put tomato paste and chopped rosemary, cook for another 2 minutes, bring the liquid to a boil.

When the liquid in the bowl of the slow cooker boils, simmer the liver for another 3 minutes. Then add salt, as well as freshly ground black pepper, mix, taste. If necessary, add salt. And then turn off the slow cooker.

We serve the liver hot as an independent dish with freshly baked bread and herbs. Or we complement it with any side dish to your taste.

Bon appetit!