1/3 cup of olive oil - 80 ml
750 g of fegado cut into slices
3/4 cup of wheat flour - 90 g
8 slices of bacon cut into pieces
3 large onions cut into thin rings
4 large tomatoes, peeled, seeded, and cut into pieces
1 1/2 cups of beef broth
1/2 teaspoon of paprika
1 teaspoon of oregano
1 sprig of rosemary
2 tablespoons of Worcestershire sauce
Salt and black pepper to taste
1/3 cup of olive oil - 80 ml
750 g of fegado cut into slices
3/4 cup of wheat flour - 90 g
8 slices of bacon cut into pieces
3 large onions cut into thin rings
4 large tomatoes, peeled, seeded, and cut into pieces
1 1/2 cups of beef broth
1/2 teaspoon of paprika
1 teaspoon of oregano
1 sprig of rosemary
2 tablespoons of Worcestershire sauce
Salt and black pepper to taste
Preheat the oven to moderate temperature (180°C)
Heat the olive oil in a large skillet
Dredge the slices of fegado in flour mixed with a pinch of salt
Fry both sides in the olive oil
Remove and place in a refractory dish
In the same skillet, fry the bacon and onions
Add the remaining flour, stirring well
Join the chopped tomatoes, beef broth, paprika, oregano, rosemary, and Worcestershire sauce
Stir well
Pour over the fegado
Bake in a preheated moderate oven (180°C) for about 30 minutes
Remove the rosemary sprig
Serve in portions of 4 to 6 people
Note: If you don't like fegado, the same recipe can be made with chicken breast.
