Unusual dishes can come out of the liver and cucumbers that can impress your home or guests. Regardless of the type of liver (beef, chicken or turkey), it contains beneficial substances, amino acids and proteins that are necessary for human blood.
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Braised Liver with Pickles
To prepare this dish, built on an unusual combination of the taste of the liver and pickles, you will need the following ingredients (for 3-4 servings):
- 500 g of liver (beef, chicken, duck, turkey, goose);
- 100 g of pickles;
- 100 g of onions;
- 100 g of carrots;
- 500 ml of milk;
- 2 tbsp. l flour;
- vegetable oil;
- salt, pepper (to taste).
Keep in mind that the cooking time depends on which liver you take. As a rule, chicken, goose, turkey and duck cook faster. The liver prepared according to this recipe is very tender and practically melts in the mouth.
First you need to prepare the liver: rinse thoroughly, remove the films and various streaks, and then cut into small pieces.
Peel and chop onions, fry in a pan with vegetable oil until golden brown. Meanwhile, wash, peel the carrots and grate on a fine grater, add the carrots to the onion, fry.
Rinse pickles, chop and add to the pan, sauté for a few minutes with the rest of the vegetables. Put the liver in a pan and fry, stirring constantly, do not forget to salt and pepper. After 5 minutes, pour the milk so that it completely covers the liver. Cover the pan and simmer for about 15 minutes.
To make the dish thick, you need to add flour, which should be fried in advance without oil until golden-caramel color. Continue to simmer for 10-15 minutes. Braised liver with pickles is ready, it can be served hot with various side dishes.