Composition / ingredients
Step-by-step cooking
Step 1:
How to make liver in cream sauce? Prepare the ingredients. For this recipe, it is better to take not frozen, but fresh liver, otherwise the finished dish risks getting dry. Milk will be needed for soaking, cream take 20% fat content.
Step 2:
Wash the liver and soak it in milk for 20 minutes. This will help you get rid of the specific smell and bitterness that may be present in this offal, and also make the liver softer.
Step 3:
Then drain the milk, dry the liver and cut into small pieces.
Step 4:
Peel and grate the onion on a fine grater.
Step 5:
Add the onion to the liver, stir and leave to marinate for 30 minutes.
Step 6:
Melt the butter in a frying pan over low heat. You can add a little vegetable to it — then the butter will not burn, since the vegetable gorenje is higher. Remove the liver from the marinade and put it in a frying pan. Fry it, stirring, for about 10 minutes on very low heat.
Step 7:
Pour cream and soy sauce into the pan, mix. Add pepper and salt. Keep in mind that soy sauce already contains salt, do not over-salt.
Step 8:
Simmer the liver in the cream sauce, stirring, for another 2 minutes. Serve the finished dish to the table with a side dish. Liver goes well with pasta, rice and mashed potatoes. Bon appetit!
I didn't add salt to the liver, as soy sauce copes with this task perfectly.
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Beef liver - 130 kcal/100g
