Hello, dear readers of the "Cooking with Natalia Kalinina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share, in my opinion, the most successful option for cooking the liver, with this stewing technology, it turns out to be tender and soft.
In one of my publications, I told how I easily peel off the skin of tomatoes without boiling water.
For those who have not seen it yet, I will leave a link for this advice at the end of the publication. Be sure to look, it will come in handy in the kitchen)
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Recipe:
Beef liver -500g.
Bow -2pcs.
Vegetable oil - for frying
Sour cream -150-200g.
Mustard -1 tsp
Salt -1 / 2 tsp.
Black pepper - to taste
COOKING METHOD
Cut the beef liver into cubes.
Optionally, you can pour milk and leave for 2 hours, but this is not necessary. If there is no time, you can immediately start cooking.
Cut the onion into half rings.
Roll the liver in flour. I do it in a bag. This keeps the kitchen cleaner.
Fry the onion in a pan and put it on a plate. Now where the onions were fried, add vegetable oil and put in the liver, fry, stirring occasionally for 10 minutes.
Now we mix the liver and onion. Now add sour cream, mustard and salt, black pepper.
Stir and simmer for 5 minutes over low heat. Remove from heat and let it brew for 10 minutes.
Cooked in this way and thanks to the addition of mustard, the liver not only turns out to be soft and tender, but also there is no liver taste in the taste, which many do not like so much.
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And the link to the publication How easy it is to peel tomatoes without boiling water. HERE