Description
Amazing, charming and very tasty - this is my feeling about this dish!
Ingredients
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Beef liver
500 g
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Mushrooms
150 g
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Sour cream
1 cup
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Onion
2 piece
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Tomato paste
2 Tbsp
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Broth
1 cup
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Vegetable oil
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Butter
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Salt
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Black pepper
Cooking
First soak the mushrooms in hot water for 25 minutes.
Until the mushrooms acquire the proper state, will prepare the liver: Liver soak it in milk or water, to clean away all the excess and cut into slices thick as a finger.
Season with salt and pepper and fry in butter, both sides just a couple of minutes (after piercing with a fork from the liver needs to stand out red juice).
Soaked mushrooms boil, drain the broth into a separate dish ([b]Not pour![/b]). Chop the mushrooms small slices. Peel the onion and finely chop.
After the mushrooms and onions fry in vegetable oil.
Sauteed mushrooms and onions to put the liver, add the mushroom broth, sour cream, tomato paste, all mix gently and simmer on a pier on fire, about 20 minutes, until cooked liver (if needed, add the salt, pepper). Serve with mashed potatoes, which I did.
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