Liver Courland

0.7k - 30 минут 3 порции

Very tasty fantasy based on Latvian national cuisine.

Ingredients for Liver Courland

Step by step instruction of cooking Liver Courland

Шаг 1

This is the basic set of products.

Шаг 2

Liver /I have a veal/ cleaned from films and cut into pieces a La carte. Pour the milk and soak for 1 hour. To dry, roll in flour and quickly fry in vegetable oil. It is very important not to overcook the liver or it will become tough. The whole process will take You from 3 to 5 minutes, depending on thickness of pieces. In the process of cooking liver is necessary to salt, pepper and season with herbs de Provence.

Шаг 3

Forest mushrooms /I already prepared fried with onions/ simmer on low heat until complete evaporation of moisture. Mushrooms turn a dark gray /almost black color and become very rich taste and aroma.

Шаг 4

Smoked pork ham slice and fry with onions.

Шаг 5

Mushrooms and smoked to break the blender, return to pan and dilute with milk and sour cream until smooth. Bring to a boil and warm over low heat. The amount of fluid adjust to your liking, I do it by eye, depending on the acid of sour cream and your desired consistency of the sauce. And this is the finished result.

Шаг 6

The liver I have made caramelized onions.

Шаг 7

Tender liver, oozing transparent juice and a stunning sauce that combines intense aromas of mushrooms and smoked is very delicious! Bon appetit!