Hungarian Style Goose Liver

Cut well chilled goose liver into slices at least 1 cm thick, onions into thick rings and bacon into thin slices. Preheat the oven to 200 °C. Melt butter or goose fat in a pan and sear the slices of goose liver for about 1/2 minute on each side. Lift the goose liver out of the pan, transfer to an ovenproof dish and cook in the preheated oven for 4 to 5 minutes. In the meantime, drain the fat from the pan and fry the bacon and onion rings in it until golden brown. Deglaze with Barack or other apricot brandy and some soup, paprika and stir in sour cream. Boil down briefly and season with tomato paste and a pinch of salt. Remove foie gras from oven and return to pan without the fat that has now formed in the pan. Let it simmer for about 1/2 minute in the onion-bacon-paprika sauce and serve hot with tarhonya or tchipetke.

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