Liver cut into small pieces, purified from the films. Cover with milk and refrigerate.

With orange finely cut orange peel (the white part is missing), loop in a blender into crumbs (it we need more for the sauce). From the pulp squeeze the juice.

Meat cut into small pieces and marinate by mixing all the above ingredients, not forgetting to pour our orange juice. Zest, do not add! Put meat in refrigerator to the liver at least hour.

Meanwhile, while carrots, onions and parsley root (50 grams) chop.

After the time for marinating, fry the liver in a small amount oil with onion, carrot and parsley root, salt. It is about 3-5 minutes. Put the liver on a separate plate.

In the same skillet, sauté pork over high heat for 2-3 minutes, until Golden brown, adding a little more oil (the marinade from the pork do NOT POUR! Based on it will be more sauce to make). Then lower the flame and pour boiling water to cover the pieces of meat. Cover and stew until tender meat. How much to put out - depends on the meat! Sometimes gets too hard, time to get cooked twice! Therefore, in the process taste the meat. It should be soft and tender. About will be it after 40 minutes. If necessary, add more boiling water to the meat (if you got hard, which was long extinguished). While a stew, chop the mushrooms (I have mushrooms) into quarters. Finely cut!!!

When meat is soft, remove the lid and fry on medium heat until the appearance of a beautiful Golden brown. Add chopped mushrooms. Fry for a few minutes until cooked mushrooms.

At the end of the meat and the mushrooms, add the liver and herbs. Stir.

Now, on to our delicious, unusual sauce. In the remaining marinade, add the orange zest, bring to boil and boil for 2 minutes.

Add the cream, stir.

Pour the sauce into the meat. Sauce not a lot of work, but it will give an amazing note in the taste of the meat and mushrooms! The orange is trying not everyone does. My favorite, for example, and did not think that there is an orange.