Description
The liver in the marinade turns out very soft and juicy. Even cold, it is eaten with pleasure. The marinade also goes to the cause.
Ingredients
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Beef liver
1 kg
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Yogurt
1 cup
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Onion
1 piece
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Mustard
1 tsp
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Salt
1 tsp
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Black pepper
1 tsp
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Flour
1 cup
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Sunflower oil
1 cup
Cooking
The liver washed clean from the films and ducts. The less any unnecessary, the softer it turns out the liver. Cut into large chunks, but not very thick, approximately 0.7-0.8 cm Salt and pepper, here how like.
Now for the marinade. Onion (preferably white - it is more juicy) chop as fine as possible, a little salt and mash with hands, to give us more juice. In a deep pot pour the yogurt (preferably fat - it is thicker), add the onions and mustard.
The marinade is well mixed and pour them our pechenocna. Put it in the fridge for 30-40 minutes.
Proceed to frying. The pan is well heated, the flour sifted into a large bowl. And now the liver is ABUNDANTLY dip in the marinade, the flour on the pan. When the entire pan is filled, reduce the flame and cover with a lid. Fry of course with two sides.
Serve the liver-according to their preferences and availability of products).
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