Goose Liver Goulash with Tarerosins

Already the day before infuse the raisins in black tea. The next day, clean the liver and cut into larger pieces. Fry them in hot clarified butter on both sides, so that they are still slightly bloody on the inside. Brown the onions, add the tomato paste, stir through and dust lightly with flour. Stir in paprika powder, deglaze with grappa and add red wine. Allow to boil down briefly. Then pour in jus or soup and reduce (let it boil down). Strain the raisins and add to the sauce. Season to taste with lemon juice, salt and pepper. Salt the goose liver, sauté briefly and stir in the half-whipped cream. Briefly saute again.

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