Chop the onion into rings and fry in oil. Also fry the fresh tomato halves. Before serving, pour melted butter over pieces of cooked liver and place fried vegetables on top of them.
Liver in a Stroganov’s style
You will need:
– liver – 500 g; – ghee lard – 70 g; – flour – 1,5 tablespoons; – sour cream – 100 g; – meat broth – 250 g; – onions – 2 heads; – hot tomato sauce – 25 g; – salt; – allspice ground pepper; – greens.
Fry the flour in a dry frying pan until golden brown. Cut the prepared liver into small sticks, salt, fry in fat for 3-5 minutes, add fried flour, finely chopped sautéed onion, sour cream, broth, pepper, salt, mix everything well and boil for 1-2 minutes. Sprinkle with chopped herbs before serving. Garnish with fried potatoes or mashed potatoes.
Liver kebab
You will need:
– liver – 500 g; – smoked brisket – 200 g; – onions – 4 heads; – rendered lard – 100 g; – spicy tomato sap – 100 g; – salt; – allspice ground pepper.
Cut the peeled and washed liver into small square pieces approximately 1,5 cm thick, season with salt and pepper. Cut the smoked brisket into the same squares, but twice as thin. Mix pieces of liver and brisket on a skewer and fry on a wire rack or in a skillet with melted bacon for 7-9 minutes. As a side dish, you can serve fried onions and spicy tomato sauce.
The liver, larded with bacon
You will need:
– liver – 500 g; – smoked bacon – 100 g; – pork fat – 100 g; – carrots – 2 pcs.; – turnip – 1 piece: – onion – 3 heads; – salt; – pepper; – greens.
For the sauce:
– meat broth – 500 g; – wheat flour – 2 tablespoons; – tomato sauce – 150 g; – onions – 2 heads; – carrots – 2 pcs.; – parsley root – 15 g; – celery root – 15 g; – sugar – 2 teaspoons; – salt – 0,5 teaspoon; – allspice; – butter – 50 g; – bay leaves – 2 pcs.; – red wine – 75 g.
Cut the bacon into small cubes. Cut the prepared liver into pieces 1–2 cm thick and stuff with pieces of bacon. Salt and pepper the liver and fry in melted bacon on both sides for 2-3 minutes.
Cut the carrots and turnips into cubes with a rib length of 1 cm, cut the onions into slices. Fry the vegetables.
Prepare the sauce. To do this, save the flour, transfer it to the hot broth and bring to a boil. Add browned vegetables, roots, tomato sauce and cook, stirring occasionally, over low heat for 20 minutes. Add bay leaf, salt, sugar and pepper 10 minutes before cooking. Strain the finished sauce, bring to a boil, pour in the wine and season with butter.
Place the liver and vegetables in layers in a saucepan, pour over the sauce and simmer over low heat until tender. The liver dish is ready!