Country-Style Tender Liver
by Editorial Staff
A few secrets on how to cook fried beef liver so that it is tender and juicy. First, we will do a number of simple manipulations with the liver, and then fry it with onions and eggs.
Cook: 3 hours 30 mins
Servings: 2
Ingredients
- Beef liver – 400 g
- Milk – 200 ml
- Sour cream – 3 tbsp
- Eggs – 4 pcs.
- Bulb onions – 1 pc.
- Salt to taste
- Ground black pepper – 2 teaspoon
- Vegetable oil – to taste
- Wheat flour – 1 tbsp
- Parsley – 2 sprigs
Directions
- Prepare all required ingredients.
- Rinse the beef liver and pour over with boiling water. Remove the film from the liver and remove all veins. Then cut the liver into small pieces.
- Put the liver in a deep plate, pour over milk and refrigerate for 2-3 hours.
- Remove the liver from the milk, dry it slightly with napkins.
- Sprinkle flour over the liver.
- To stir thoroughly.
- Beat eggs with a fork.
- Add salt, black pepper and sour cream to the eggs.
- Mix.
- Heat vegetable oil in a skillet. Fry the liver over high heat, stirring occasionally, for 5-7 minutes.
- Add chopped onion.
- Fry the liver with onions over high heat for another 2-3 minutes.
- Then reduce heat to low, pour the egg mixture into the pan.
- Fry the liver with onions and eggs until tender (about 5 minutes, until the eggs set), stirring constantly.
- Put the finished liver with onions and eggs on a plate and garnish with parsley.
Enjoy your meal!
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