Composition / ingredients
Cooking method
1. It is recommended to soak the liver before cooking. To do this, place the offal in a bowl, pour cold water so that it completely covers the liver. Leave at room temperature for an hour.
2. After the specified time, we drain the water. My liver is washed under running water, cleaned of films.
3. Cut into pieces so that it is convenient to eat. The pieces should not be small or large.
4. Pour olive oil into the bowl of the slow cooker, and also add a piece of butter. Select the "Frying" program, let the oil heat up, melt, unite.
5. Put the prepared liver into the oil mixture, fry for 10 minutes. Stir in the process. The lid does not need to be closed during frying.
6. Peel the red onion from the husk, cut into half rings. We spread the onion to the liver. Fry for another 5 minutes.
7. Then pour white wine vinegar and red sweet wine into the bowl of the multivark. Salt and pepper to taste.
8. Change the program to "Quenching", cook for 40 minutes. In order not to miss the time, set the timer on the microwave.
9. Prepare the parsley: wash it under running water, tear off the leaves, the stems will not be needed. Cut the leaves finely.
10. For 5 minutes before the beep, add the greens, taste the dish. If necessary, you can also add salt and pepper.
Serve on the table as an independent dish or with a side dish. Potatoes, pasta, buckwheat or rice are perfect as a side dish.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 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
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Beef liver - 130 kcal/100g
