Lamb Mountain Goulash

Liver cut into cubes or strips and fry in a hot pan with oil. Lay out liver, brown garlic and onion in fat in the roasting residue, add tomato paste and paprika, roast briefly and pour in soup and cream, boil down, strain if necessary. Cut the bell bell pepper into cubes and add to the sauce. Allow to boil. Mix sour cream with flour and a little water and thicken the sauce with it, bring to the boil again, add liver pieces and heat, but do not boil anymore, season to taste.

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