How to cook
Clean the pepper and onions and chop them. Cut the onions into crescents, the pepper into strips, the carrot into round slices. After rinsing the livers well with cold water, cut them into medium pieces.
Heat the oil in a suitable container and braise the livers until fully ready. Veal livers need to fry a bit longer than pork livers. Once ready, take out with a slotted spoon, salt and season with black pepper.
In the remaining oil, braise the vegetables until ready, add the smoked paprika while stirring nonstop. Return the livers to the pot and stir well.