Composition / ingredients
Step-by-step cooking
Step 1:
Measure out the ingredients.
Step 2:
Wash the liver, dry it, cut into small slices.
Step 3:
Wash the quince, dry it, remove the seeds, cut into slices.
Step 4:
Heat the vegetable oil in a frying pan and fry the quince on it for about 7 minutes until golden brown. Transfer the quince to a plate.
Step 5:
Put the liver in a frying pan, fry on high heat for 1 minute on each side. Transfer the finished liver to a plate.
Step 6:
Pour orange juice into the pan. Warm up.
Step 7:
As soon as the juice boils, return the quince and liver to the pan.
Step 8:
Add salt and pepper if desired. In principle, the liver turns out delicious and without spices.
Step 9:
Simmer together for 1 minute.
The time of frying and stewing the liver is small, so it is better to cut it into small pieces so that it grabs well inside, but it is not hard on the outside. It is worth holding the liver a little longer in a frying pan and it may become rough, but at the same time there will be unroasted areas with blood inside.
Caloric content of the products possible in the composition of the dish
- Quince - 40 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Orange juice - 36 kcal/100g
- Beef liver - 130 kcal/100g
