Roasted Liver

Peel the onion and cut into noodles, fry the onion in a little oil. Then fry the finely chopped liver.

Dust with flour and deglaze with vinegar. Add a little water, depending on how thick you want the juice.

Then season with marjoram, bell pepper and paprika and serve, salting only at the table. Not before, otherwise the liver will be hard.

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