For the liver in paradeissauce, fry the liver in hot oil until brown on each side. Then add the onion rings and brown them.
Add paradeis pulp and paprika powder, pour hot soup and mix. Let everything steam for about 10 minutes at low heat.
Take out liver, salt and keep warm. Mix cornstarch, sour cream and red wine and thicken the liquid with it.
Bring to a boil and season with spices. Serve the sauce with the liver and sprinkle with cheese.
Preparation Tip:
The liver in paradeissauce goes well with rice and green salad.
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