Description
Dish childhood. Often I was making it my dad. And garnish has always been a wheat porridge. Lately, I've started nostalgia and now, one of these days, I lamav head over dinner, I remembered the recipe for the gravy from the liver and set to work. Husband was delighted.
Ingredients
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Liver pork
300 g
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Salt
-
Carrots
1 piece
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Onion
1 piece
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Bay leaf
1 piece
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Flour
-
Water
175 ml
Cooking
Cut the liver into medium pieces, do not forget to remove the film on it.
Then, three large carrots and cut onions.
Liver sprinkle with salt, dip them in flour and send it on a hot pan. Fry on both sides until Golden brown.
Add onion and carrots, simmer all together fifteen minutes, then add 175 ml of water, a Bay leaf, a little potseluem and stew until ready.
Serve with wheat porridge, or buckwheat, rice. Bon appetit!
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