This appetizing pork liver gravy goes well with any side dish, be it porridge, pasta, mashed potatoes or boiled legumes. It is not difficult to prepare it in your kitchen; you only need a few ingredients.
It is advisable to soak the pork liver for several hours in milk or warm water so that at least some of the blood comes out of it, and it tastes more delicate after boiling. Do not hesitate to sniff the offal when buying and ask for an incision in the middle, as often careless sellers inject the liver, and its color turns dark pink, although it is already gray inside!
To prevent lumps from forming in the gravy, pour cold water into a container or stir the flour in cold water beforehand, but not hot!
Ingredients:
- Pork liver - 0.5 kg
- Bulb onions - 2 pcs. (small)
- Carrots - 1 pc.
- Vegetable oil - 50 ml
- Hot water - 250 ml
- Salt - 0.5 tsp
- Ground black pepper - 2 pinches
- Wheat flour - 1.5 tbsp.
How to cook:
Prepare food.
Rinse the pork liver in water, cut off the veins and films. Cut the offal into pieces. Transfer them to a saucepan and cover with water. Do not salt! Place the container on the stove and bring to a boil. Then cook the liver for 15 minutes. It is better not to cook it a little than to digest it, since the digested product starts to taste bitter. All the same, slicing the liver will still be stewed in gravy.
Peel carrots and onions. Rinse root vegetables in water. Then grate the carrots with small cells, and cut the onion into small cubes.
Pass the vegetables in vegetable oil, heating it in a pan, about 4-5 minutes, until soft. You do not need to fry them. Turn off the heating.
Remove the boiled liver from the broth, cut into cubes and add to a container with vegetable frying. Do not remove the offal from the broth in advance - it will weather, darken and lose its appetizing appearance.
Add premium wheat flour, salt and ground black pepper there. You don't need to add any other spices, as they can enhance the bitter taste of the liver. If desired, the flour can be diluted in water immediately and poured into the pan.
Pour in cold water and stir the contents of the container. Place on stove with medium heat. Stir the gravy occasionally to keep it from burning.
Thanks to the added wheat flour, the sauce thickens quickly. After boiling, boil the dish for about 2-3 minutes and turn off the heat.
Transfer the prepared pork liver gravy to gravy boats or deep bowls. Serve immediately with any cooked garnish. You can sprinkle the dish on top with chopped fresh herbs, after rinsing it.
Author: Alena Prika
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