Fried Liver with Parsley Potatoes

Sautéed liver is a quick-to-make, Hungarian-style dish that is rounded off by the buttery parsley potatoes.

1. Peel the potatoes, dice them, and cook them tender in salted water.

2. Drain them, then toss them gently with butter and chopped parsley.

3. Cut the liver into strips and slice the onion into half rounds.

4. Fry the onion golden in lard, then add the garlic and the paprika – stir the paprika in quickly, as it burns easily.

5. Add the liver, cook it over a high heat in a few minutes, and finally season with marjoram and pepper.

6. Salt it only at the very end of cooking, so the liver stays soft.

7. Serve the sautéed liver with the parsley potatoes.

Tip: Do not overcook the liver, as it dries out easily.