Liver in vegetable sauce

Category: Meat dishes
Liver in vegetable sauce

Ingredients

Beef or pork liver 0.5KG
Bulb onions 1 or even 2 pcs. large
Carrot 1 PC.
Vegetable oil or any other fat 2 tbsp. l
Flour 1 tbsp. l incomplete
Seasonings, additives, herbs optional
Sugar 1 tsp
Salt taste

Cooking method

  • Clean the liver, cut "across the fibers" (which are not in it), cover with a bag and beat each piece slightly, without fanaticism. Do not salt! Put as many pieces as will fit in a hot dry frying pan without oil, fry for literally a minute on each side. If subsequently the liver nevertheless turns out to be tough, then the reason is too long frying. Put the liver, wash the pan by all means. Well, or take another ...
  • Grate carrots on a coarse grater with long shavings, onions - thinly in quarter rings. Pour or put fat into a frying pan (I use fat removed from broth), heat it up, put carrots, after 3-5 minutes onions, fry-sauté together until the carrots turn white and the onions turn yellow. The task is to evaporate the water, not fry, so do not let it brown and often interfere. Then pour dry flour and, stirring, fry together for another 3-5 minutes. Then pour in liquid, boil, you get a sauce.
  • (About liquid. This is water, to which salt, spices, herbs and additives are added, whatever: a tomato, cut into small pieces or broken in a blender, behaves well; chopped bell pepper; sour cream; barberry; grated or chopped small sour apple; garlic ... Anything. The only thing I do not recommend using cucumber pickle as a base for the sauce - it is not known why it spoils the taste and consistency. Spices and herbs can also be any. Today I cooked with a Mexican mixture, so the sauce is so dark. ) The sauce is very, very tasty, it makes sense to cook it more.
  • Use a spoon to move the sauce from the bottom of the pan (or you can take the third ... or the first washed ...) and put the pieces of liver in a circle, season with sauce on top, taste with salt and pepper, adjust, sprinkle with a teaspoon of sugar, cover the pan with a lid and give stand over low heat for several minutes - until boiling. Do not boil for a long time.

The dish is designed for

about 0.8 kg

Time for preparing:

30 minutes.

Cooking program:

Plate. Maybe it will work in a slow cooker, I did not try.

Note

My beloved friend Natasha does not eat liver at all, like all other offal. She is a medic and apparently knows something about it. But he is silent. And many other people don't eat the liver just because it's tough. So this liver can be consumed without using a table knife.

I don’t make side dishes, I don’t eat them in our house, so this dish works great as a two-in-one.

The recipe came out by itself many years ago.

irysikf
delicious, bought a chicken liver, I'll try to cook with it in this version. And you have a canned Mexican mix (Bonduelle Mexican canned mix came to mind)?
And another question - do you have a non-stick frying pan? the question is whether the liver sticks to a dry frying pan
TATbRHA
irysikf, yes, the frying pan is non-stick, although I don't like them. In pursuit of low-calorie content, I completely lost my mind: I used to fry the liver in a small amount of oil.
Dry Mexican seasoning, consisting of coriander, red pepper, garlic, oregano, cinnamon, cumin, cloves and salt. Yes, it doesn't matter, put any one you like.
irysikf
yeah, that means I'll fry with oil, otherwise I don't have non-stick pans.It's good that I asked for the mixture, otherwise I would have banged canned, although suddenly I would like it

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