:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Al1cixsDTNh6CZccA4Zn/b7c44fb835ada5f8a89f2fcbcb34bf.jpeg "Liver in sauce")
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Liver in sauce
I have been preparing this liver for years and it is one of my favorite dishes for a quick and tasty dinner. The elegant and aromatic mustard cream sauce perfectly highlights the flavor of the liver, and experience has taught me how to properly prepare it so that it is soft and juicy.
Ingredients
- 500 g Pork liver
- 2 pcs Onions
- 2 spoons butter
- 1 glass broth
- 200 ml cream
- 2 spoons Mustards
- Salt, pepper to taste
- 2 spoons Flours
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Directions
At the very beginning, I clean the liver of tendons, membranes and blood vessels - this is a key step to make it soft and without bitterness. Then I cut it into slices that are not too thick.
In a bowl I pour flour, add salt and pepper and mix. I coat each slice of liver in this mixture. I find that this makes the liver more crunchy.
I cut the onion into feathers and fry it in butter in a skillet until it turns golden brown.
I added the liver slices to the pan and fried them on both sides for about 3 minutes.
Then I pour in the broth and add mustard. I mix everything together, season to taste with salt and pepper, and then stew for about 15 minutes.
Finally, I add cream and cook for about 5 more minutes. During this time the sauce should thicken.
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IwaLiver in sauce
I have been preparing this liver for years and it is one of my favorite dishes for a quick and tasty dinner. The elegant and aromatic mustard cream sauce perfectly highlights the flavor of the liver, and experience has taught me how to properly prepare it so that it is soft and juicy.
At the very beginning, I clean the liver of tendons, membranes and blood vessels - this is a key step to make it soft and without bitterness. Then I cut it into slices that are not too thick.
In a bowl I pour flour, add salt and pepper and mix. I coat each slice of liver in this mixture. I find that this makes the liver more crunchy.
I cut the onion into feathers and fry it in butter in a skillet until it turns golden brown.
I added the liver slices to the pan and fried them on both sides for about 3 minutes.
Then I pour in the broth and add mustard. I mix everything together, season to taste with salt and pepper, and then stew for about 15 minutes.
Finally, I add cream and cook for about 5 more minutes. During this time the sauce should thicken.
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