Cut the onions and mushrooms into crescents, the carrot into round slices, the peppers - coarsely. First, braise the onions and carrot.
Then add the pork liver pieces (soaked in a little milk, strained and rolled in flour beforehand).
Once braised a bit, add the mushrooms, peppers and after a few min. the tomato paste, spices and wine.
Leave the dish to simmer until ready. Sprinkle with chopped parsley.