Liver Fry
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Veal Liver - 21.2 oz
- Fatback - 3.5 oz
- Pickles - 2 pieces
- Onion - 1 head
- Passata Tomato Sauce - 1 tablespoon
- Garlic - 3 cloves
- Chopped Sage Leaves - 2 tablespoons
- Butter - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Clean the liver from the membrane, wash and dry it, cut into strips, season with salt and pepper, and add the finely sliced fatback.
Step 2
Place the liver with fatback in a preheated pan with oil and brown on all sides.
Step 3
Peel, wash, finely chop the onion, and sauté it with tomato paste in heated oil.
Step 4
Peel the pickles from the skin and seeds and simmer them in a small amount of water.
Step 5
Mix them with the onion, liver, finely chopped or crushed garlic, and parsley.
Step 6
Stir everything together and heat on low for 5–7 minutes.
Step 7
Serve with stewed potatoes and lightly salted pickles.
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