Liver, Fried Greatoma`s Style
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 8 mins |
| Total Time | 18 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g liver (s) from pork, beef or veal
- 20 g wheat flour, sifted
- 60 g butter
- 1 tablespoon rapeseed oil
- 2 medium onion (s), sliced
- a bit salt
Print Recipe
Pin Recipe Instructions
- Turn the liver in flour.
- Heat the butter and oil in a large pan and fry the liver for 3 - 4 minutes on each side. At the same time, brown the onions on the edge of the pan. When the underside of the liver is browned, turn and season with salt.
- Serve with the browned onion rings.
- Serve with mashed potatoes.
- Tip: Pork and beef liver will be more tender if you soak them in milk for 30 minutes before roasting.
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