I rarely cook the liver. Not that we don't like her at home, but she is clearly not included in the top 10 and even 20 dishes that are welcome at home. Meanwhile, the liver is a pretty healthy product.
Hmm... here I wrote "useful". And I did not write about delicious. Still, it turns out that I don't consider it tasty? Here we must make a lyrical digression. Adults have childhood prejudices about many foods. When they were forced to eat something, and this "something" was clearly not tasty.
So I didn’t eat a pickle for many years, until a psychologist with a ladle was found, who turned over the opinion about this excellent soup (I considered it inedible). Everything is very similar with the liver.
In childhood, somewhere (either a kindergarten, or a school) they tried to feed the liver, which looked more like a boiled one. The desire to eat her was beaten off completely. I don't remember the situation, but I remember the sensations and the plate.
As an adult, I realized that in order to cook a delicious liver, it must be fried. And fry so that there is a crust. And then it becomes quite edible.
This recipe is from this category. Be sure to fry the liver until crusty! Previously, you can soak it in milk (then the liver taste leaves) or in a marinade of water, a couple of onions, poured into mashed potatoes, salt and spices to your taste).
So, we take:
• 500 grams of beef liver
• A little bacon - 50 grams
• Half a liter of broth
• A couple of tablespoons of tomato sauce, tomato paste or tomato puree
• A couple of good, not spicy onions
• A little butter
• A little vegetable oil
• Three to four tablespoons of flour (roll over the liver)
• Salt and seasonings to taste. I like the combination of black hot and allspice and nutmeg here.
How we cook:
Cut the liver into thin slices, spread on paper towels to dry
Mix flour with salt and spices.
Cut the onion into thin half rings.
First cut the bacon into strips
We send a frying pan to the fire, in which we melt half of the butter along with all the vegetable that we use. Roll the liver in flour and fry in this mixture until golden brown.
Now we take out the liver, pour the remaining butter into the pan and, when it melts, send the bacon there. A little browned - all the onions to it.
Mix everything and cook until the onion becomes golden and soft. That is, we do not fry until crunchy.
Now sprinkle all this with a spoonful of flour, mix. Pour in the broth, bring to a boil, then add the tomato and cook it all until desolation. At this moment we add salt and seasonings to taste, not forgetting that we salted the liver.
When the sauce is ready, put the liver in it and heat it for a few minutes.
Bon Appetit!