Liver paprikash with buckwheat and Brussel sprouts

Ingredients

• 500 g Chicken liver
• 1 head Onion
• 200 g Tomato
• 130 g Sour cream, reduced fat
• 1 tsp Mild red paprika powder
• 1 tsp Table salt
• 350 g Buckwheat
• 500 g Brussels sprouts
• 1/2 tbsp Sunflower oil
• 1 pcs Capia pepper

Method

1. Fry the onion in half of the oil. Add the liver, then after 15 minutes add the chopped tomatoes and the peppers, add a little water if necessary.
2. In another pan fry the buckwheat in the other half of the oil and add triple amount of water, salt and cook over a low heat for about 15 minutes.
3. Wash the Brussels sprouts, cut the stems off, cut them in half and cook in plenty of salted water.
4. When the vegetables are tender and the liver is cooked through, add the sour cream to the liver and when you have turned off the heat, add salt.