Composition / ingredients
Step-by-step cooking
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Offal food always goes well with cream sauce. The culinary recipe for cooking liver in sour cream came from Baden.
Wash the liver well, cut it into portions and put it in milk, so that the bitterness goes away. After an hour, we take it out of the milk and dry it with paper towels. Finely chop the parsley and onion into small cubes. Pour oil into a saucepan and fry the onion for five minutes. Mix the cream with the broth and pour the mixture into a saucepan. Simmer the sauce for 10 minutes.
Pieces of liver are fried on high heat. Trim the fat and all the excess. Pieces of liver should be beautiful.
Pour the sauce into a saucepan, bring to a boil and add flour, ground with a spoonful of butter. Cook, stirring constantly, until the sauce becomes thick. Add seasonings, salt and pepper to it.
Salt and pepper the fried pieces of liver. Fill them with sauce and boil for a short time so that the liver reaches.
Serve on the table immediately, sprinkled with parsley on top.
Calorie content of the products possible in the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
- Broth - 15 kcal/100g
- Pork liver - 109 kcal/100g
