Put chicken liver in some bowl and add hops-suneli. Stir, leave for a while (can be overnight).

In a deep frying pan (or skillet) heat the oil and butter, cut back the onion half rings and finely chop up the garlic.

Quickly fry over high heat for 2 – 3 minutes, stirring occasionally, until soft and light Golden brown.

Spread to the liver and again fry for a few minutes, so it was slightly brownish. Then put in the pan the mushrooms and continue roasting (2 – 3 min). Usually take a standard package (400 g) frozen chopped mushrooms, at this time it was mushrooms.

Then put tomato paste (or tomato) and salt. Mix everything. Usually I don't add because frozen mushrooms and liver give it. But if fluid is not, can be a little add to just cover the bottom. Thoroughly mix everything, cover and simmer on mild heat for 20 minutes. The aroma in the cooking process is amazing. Garnish can be any.