Upper Silesian Liver Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g beef liver
- 1 vegetable onion (s)
- 200 g mushrooms
- 1 tablespoon porcini mushrooms, dried
- 60 g cucumber (s) (Schlesische Gurkenhappen) from the jar
- 250 g potato (s), floury boilin
- 2 tablespoon sour cream
- 2 tablespoon rapeseed oil
- flour
- salt
- pepper
- Caraway
- Nutmeg
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Soak the dried porcini mushrooms in warm water. Peel the potatoes and cook them in salted water until soft.
- Remove all skins from the liver slices, cut into wide strips and dust with flour.
- Cut part of the onion into half rings for decoration, the other part into cubes. Clean the mushrooms and cut into thin slices.
- Heat oil in a pan and fry the liver strips for 1 - 2 minutes on both sides, depending on their thickness, then remove from the pan, season with salt and pepper. Put the onion in the fat and fry it. Remove the onion rings and set aside. Add the mushroom slices to the onion cubes and fry them. Season with salt, pepper and caraway seeds. Put the soaked porcini mushrooms in the pan with the soaking water. Pour a little water on top and let simmer covered on low heat for about 10 minutes.
- Quarter the cucumber slices and add them with the sour cream to the onion and mushroom mixture and let stand for 2 minutes. Season everything again to taste. Briefly add the liver strips again and heat.
- In the meantime, drain the potatoes and mash them lightly, season with nutmeg and arrange on a plate. Put half the onion rings on top. Serve the liver with the mushroom pan next to it.
- A cold beer goes well with it.
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