Veal liver with sage
161 20 минут 4 порции
Prepared according to the recipe of Julia Vysotskaya was initially skeptical, prepared, loved it! I recommend to all, very simple and taste wonderful!
Ingredients for Veal liver with sage
- Beef liver - 600 g
- Wine red sweet - 150 ml
- Vinegar - 50 ml
- Sage - 2 tsp.
- Broth - 150 ml
- Sour cream - 150 ml
Step by step instruction of cooking Veal liver with sage
Liver clear from the film. Cut into steaks.
Fry. The main thing - not to overdo! Fry each side for 2 minutes.
To prepare the HEATED form, put the liver, salt and pepper.
At the same time with hot cooking sauce. To the wine add the wine vinegar, let boil a bit, then the broth and half of the sage, the sauce should boil away half. Low down the heat and add 150 ml cream, bring to boil.
The liver spread into the sauce and heat for 3-5 minutes. Can do it in the pan, and I took advantage of the hot oven.