This recipe is on my favorite list now. Any liver turns out to be very, very tender. But there are a few subtleties that you should definitely consider. And then even those who do not love and have never eaten liver will ask for a supplement. Checked))
Any liver can be taken! In the video, I showed how I cook beef liver and chicken. It turns out to be equally tender and tasty! Here are 4 more recipes from the liver (they are also worth attention). Take a look - you'll love it!
How to cook
Cut the liver into convenient pieces and fill it with boiling water for 2-3 minutes. If this is a beef liver, then, of course, I first remove all the films.
I used to soak the liver in milk for several hours. But when I tried boiling water, I began to use this method. The liver does not taste bitter, "loses" an unpleasant odor and looks much more appetizing when finished.
I fry the onion in a small amount of vegetable oil. I cut the onion into half rings. And I noticed that there are never too many onions in this dish)) I take 3-4 medium onions. Be sure to add a teaspoon of sugar and a pinch of salt to the onion.
You can, of course, not add sugar, but then "exactly that" taste is lost. Try to make according to the recipe (if, of course, your health allows you to add a little sugar to the dish) - you will definitely like it!
When the onion is slightly "golden", add finely chopped garlic to the pan. Believe me, garlic is definitely not superfluous here!
After a minute, I spread the pieces of liver to the onion. I add spices and salt to taste. Stir and simmer over very low heat, covered for 3 minutes.
At this time, I will prepare the sauce. I mix sour cream and mustard. Mustard is a must here! You can take any mustard. I have a sharp one. Of course, the tastier the mustard, the tastier the sauce and, accordingly, the dish)) If the sour cream is thick, I add a couple of tablespoons of water.
Pour the sauce into the pan, stir and simmer over low heat for 10-12 minutes.
RECIPE:
• Liver (any) - 700 g
• Onions - 3-4 pcs.
• Garlic - 2 teeth.
• Sour cream - 4 tbsp.
• Water - 2 tbsp. (if sour cream is thick)
• Mustard - 1 tsp. (with a slide)
• Spices
• Salt
All! You can serve! It's very, very tasty! With any side dish! And without a side dish, just with a slice of fresh bread.
If you cut the liver into smaller pieces, you might even think that this is meat)) I once "confused" my godfather. And he doesn't eat the liver! Rather, I haven't eaten before))
The recipe is very cool! I recommend! Just make a prescription. And you, just like me, will fall in love with this dish!
Subtle aroma of garlic, mild mustard pungency and pleasant sweet "notes"... It is something!
If you are wondering what technique I use in my kitchen and what dishes I cook in, take a look here.