Pork, and even better, beef liver is a very healthy product. It contains not only essential amino acids and trace elements: potassium, sodium, calcium, magnesium, copper, but also vitamins. Most often, the liver is used fried. In order to preserve all its valuable properties during cooking, it is necessary to fry the liver correctly.
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You will need
-
- Beef liver 0.5 kg.
- Milk - 1 cup
- Onion - 1 onion,
- Butter - 20 grams,
- Salt
- ground black pepper.
Instruction manual
1
Rinse and clean the liver. Filed with a knife, the upper film is removed from the beef liver without any problems. Cut it into small pieces 3 cm thick, while cutting large vessels. Fold the liver in a bowl, salt, pepper, mix, pour milk and let stand for an hour and a half under the lid at room temperature.
2
Heat the pan, melt the butter, put slices of liver on it and fry them over medium heat on each side for one and a half minutes. Put the liver in a small pan. In a frying pan, fry the onion cut into half rings until golden brown, transfer it to the pan, mix with the liver.
3
Pour the milk remaining after soaking the liver into the pan and put it out to simmer over low heat. After the contents of the pan boil, just leave it for 10-15 minutes.
4
Turn off the fire, let the pan stand still for about five minutes under the lid, after which the soft, fragrant liver can be served.
Useful advice
A good side dish for this dish is boiled rice, buckwheat or mashed potatoes.