Liver in Red Wine
Serves 4
No Count: 1 point for the whole thing
1 green pepper, diced
1 onion, chopped
500 g lambs liver, sliced
8 tsp paprika
120 ml red wine (1 point)
500 g low fat natural yogurt
Heat a non-stick pan and spray with frylight. Add
pepper and onions and cook until soft. Add liver and cook until browned
but still pink inside. Add paprika and wine, stir well and simmer.
Add yogurt and heat through but do not boil.
Serve with rice or potatoes.
Originally 1983 WW
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