The liver is tender in a cream sauce

Description

Still tortured my question is, how to cook liver that she was the softest... well... I think the result pleased to an extreme degree... the liver was so delicate in consistency, almost paste...

Ingredients

Beef liver

270 g
Eggplant

1 piece
Sour cream

200 ml
Mustard

2 Tbsp
Onion

1 piece
Salt
Water

5 Tbsp
Vinegar

1 Tbsp
Garlic powder

1.5 tsp

Cooking

Eggplant peel, cut into cubes (can be larger). Add salt carefully. MNU hands and leave for at least 20 minutes.

Meanwhile, on the liver... the liver Clear from the films and ducts. Cut into small pieces, the size of probably 5 rubles, well, maybe a little bigger. Now, chip))), Pour the liver Apple cider vinegar. Stir and set aside.

Peel the onion and cut into large deverticalized and fry until Golden.

Eggplant cubes, drain in a colander and rinse. Squeeze and put on a heated with oil pan. Fry until cooked and Golden brown. Salt.

And here the liver is marinated... Spread it on a heated with oil the pan and quickly fry on high heat until brown.

Make a sauce of sour cream. In sour cream add the mustard, garlic powder, stir and salt to taste. Pour 5 tablespoons of water. Stir. In a pan, put the fried eggplant and onions, liver and pour the sauce. Stir, cover and simmer on low heat for 10 minutes, from the moment of boiling sauce.