Beef liver with currant sauce
Composition / ingredients
2
servings:
Cooking method
1. Rinse the liver, cut into slices 5 mm thick.
2. Pour the liver with milk and leave for 30 minutes.
3. Remove the pieces of liver from the milk, add salt, pepper and roll in flour.
4. Fry the liver on both sides in vegetable oil.
5. Add a little water to the pan and simmer under the lid for about 6 minutes.
6. Sauce. Put the washed berries in a small saucepan, add sugar and cayenne pepper. Simmer the berries over low heat for about 6 minutes, then slightly suppress. If necessary, add more sugar.
7. Put a few pieces of beef liver on a plate and pour berry sauce over it. Decorate the dish with parsley.
Calorie content of the products possible in the composition of the dish
- 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
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Black currant - 38 kcal/100g
- Fresh-frozen black currant - 44 kcal/100g
- Cayenne pepper - 318 kcal/100g
- Beef liver - 130 kcal/100g
