Beef Liver Stew in Cream
Main Dishes | Author's cuisine
⏳ Time
25 minutes
🥕 Ingredients
14
🍽️ Servings
3
Description
Almost every liver dish can be described as very simple. This is true—the outcome always depends on what you add to the main ingredient. In this case, it results in a mix of technology (stew) and style (let's call it Caucasian-Asian). The liver is simmered with vegetables in a mixture of adjika, Dijon mustard, soy sauce, and cream. It seems like a comprehensive arsenal to make the liver tender yet spicy.
Ingredients
- Beef Kidneys - 15.9 oz
- Ramiro Pepper - 1 piece
- Leek - 1.4 oz
- Onion - 1 piece
- Eggplants - ½ piece
- Olive Oil - 3 tablespoons
- Olive Oil - 2 tablespoons
- Dijon Mustard - 1½ tablespoons
- Soy Sauce - 2 tablespoons
- 33% Cream - 7 fl oz
- Dry adjika - 1½ tablespoons
- Ground Black Pepper - to taste
- Flaky sea salt - a pinch
- Scallions - 2 pieces
Step by Step guide
Step 1
Chop the leek and ramiro pepper coarsely.
Step 2
Cut the eggplant and onion into large slices.
Step 3
Cut the liver into large cubes.
Step 4
In a deep skillet, heat the olive oil with a couple of pinches of coarse salt.
Step 5
Add the meat to it.
Step 6
After 2–3 minutes, stir.
Step 7
After 2 minutes, add the vegetables, reduce the heat to medium, and stir again.
Step 8
After 1 minute, pour in the mustard oil. Stir.
Step 9
Reduce the heat a little more and cover with a lid.
Step 10
After 5 minutes, season with dry adjika.
Step 11
Add soy sauce and mustard. Stir.
Step 12
Pour in the cream and add pepper. As soon as the cream starts to simmer, stir and remove from heat.
Step 13
Serve hot in a deep plate, garnished with finely chopped green onion.
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