Composition / ingredients
Step-by-step cooking
Step 1:
Soak the liver in milk beforehand - it will become softer. Remove the veins, films and fat from the liver and cut it into thin slices.
Step 2:
Peel and slice the onion into half rings. I fill my mouth with water so as not to cry. The chef tells us several ways - to put on a swimming mask (it's good that without scuba gear), take a match in your mouth (if you set it on fire, it will also turn out quickly, like in the army), or simply moisten the knife with cold water (this is from a series of putting onions in the freezer before slicing).
Step 3:
Heat the oil in a frying pan.
Step 4:
Lay out the onion and fry. If it burns, the sauce will be bitter, so in this case it is better to start over.
Step 5:
Pan the liver in flour and put it in one layer to the onion. Fry over high heat and turn over to the other side.
Step 6:
When the liver is toasted on both sides, add cream and evaporate them a little.
Step 7:
Add sour cream, cover and simmer for 10 minutes. At the end of cooking, add salt and pepper to taste.
Step 8:
Can be served and served. Liver is successfully combined with fresh herbs, mashed potatoes or pasta.
Enjoy!
Caloric 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
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Pork liver - 109 kcal/100g
