Fried goose liver
Composition / ingredients
3
servings:
Cooking method
The liver must be cleaned of streaks before frying and soaked in milk for several hours (up to six).
Before frying, prepare onions and garlic by peeling and cutting them in the desired way - garlic can be left in cloves, onion slices.
Put garlic cloves and spices crushed with a knife on a preheated frying pan with oil. Stir for a few seconds and spread the onion, lightly fry.
Meanwhile, the liver should be rolled in flour, then added to the onion. Fry everything almost until the liver is ready and pour in the wine, mix.
Simmer for a couple of minutes and it's done!
Bon appetit! Serve with your favorite side dish.
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
- Garlic - 143 kcal/100g
- White wine - 78 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
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Goose liver - 412 kcal/100g
