Liver village

Description

Recipes of cooking liver are a great many, any liver, and each has its own nuances and tricks. I want to offer you, dear cooks, your recipe inspired me our Siberian frosts and nostalgia for childhood, when my mother's delicious dishes, there was nothing in the world! Come on in, help yourself!

Ingredients

Beef liver

150 g
Onion

1 piece
Carrots

1 piece
Fat

50 g
Flour

3 Tbsp
Coriander

2 tsp
Mustard seeds

0.5 tsp
Salt
Black pepper
Potatoes

6 piece
Vegetable oil

2 Tbsp
Spices
Water

200 ml

Cooking

I have beef liver home, so I special manipulations with it do not only mine. Try to cut liver slices with a thickness of about 0.5 cm, it is good to do with frozen liver.

Cut onion into quarter rings, carrot sticks (even a sort of narrow ribbon)

Salo cut into small cubes (plastics)

In a bowl, mix the flour, mustard seeds, coriander, salt, pepper, our batter is ready

Potatoes are cleaned, cut into slices, in a bowl, mix potatoes, oil and spices (you can use any at will)

I have at home in the kitchen here's a mix of your dried herbs)

Potatoes spread on a baking sheet in a single layer and put in a preheated 200C oven to complete Browning of potatoes if the top will burn and the potatoes are not yet ready, cover it with foil.

Now go directly to cooking the liver. Heat the pan, spread on her slices of bacon and fry until Golden brown (don't overcook!)

Ready skwarecki in a bowl

Now take the slices of liver, dip it on both sides and fry in melted fat on both sides until Golden brown.

Ready liver put in any bowl or on a plate.

In a pan put the onion, lightly fry for about a minute

Then add carrots, simmer for 5 minutes

Then the paddle shifts on half of the pan the onions and carrots, and pour the remains of our breading, to the sauce (if the breading didn't stay, just add flour and spices)

Stirring, fry the flour

Then mix all together and gently pour water, about 1 Cup (more or less, and maybe look to get a sauce the consistency of a liquid sour cream), diminish the heat to minimum. If you have beef broth, you can add it.

Heated with constant stirring for 5 minutes, then into the sauce we spread our liver, close the lid, let it cook gently for 5-10 minutes and switch off. At this stage, taste for salt and pepper, if necessary, added. I added a bit of sugar, quite sheptock.

Take out the potatoes, spread on a plate, add the liver, generously pouring our gravy (before the concept of sauce as it was not very familiar)), called the hungry husband and enjoy with him!)

The liver turned out with a delicious crust, but soft and juicy on the inside, a simple gravy made from flour, as a child, turned into a delicious sauce due to mustard seeds and coriander. And our fried potatoes just smelled the aroma, mmmmm!

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