Fried liver with orange sauce

Description

Authorship do not claim to have found fun in the Internet the prescription, some things have changed, and prepared – it turned out sooooo delicious.

Ingredients

Cooking

Cleaned from the films and ducts of the liver, cut into slices about 1 cm thick, repel through the foil and brush with mustard on both sides.

Dip them in flour.

And fry (a couple minutes on each side) in vegetable oil until light brown. Fry on a fairly high heat.

Sprinkle with salt, pepper, ginger and fry for another few minutes on low heat. Ready liver put in another bowl.

In the pan, where the fried liver, add half a Cup of water, stir oil and water together and filter it all.

Added to the resulting liquid butter.

Oranges clean. One of them, squeeze the juice, the other cut with a sharp knife into thin slices.

In the liquid from frying, add orange juice.

Add the wine, put it on the stove heated.

When the sauce is almost boiling, add 1-2 tbsp flour, allow to thicken and remove from heat.

Ready liver spread on a dish, pour the sauce and decorate with the orange slices.

It turns out very soft and tender pechenocna with a light orange sauce.

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