Ingredients for - Kurland-style liver
How to cook deliciously - Kurland-style liver
1. Stage
This is a basic set of products.
2. Stage
Peel the liver (I have veal) from the membranes and cut into portions. Pour milk and soak for 1 hour. Dry, roll in flour and quickly fry in vegetable oil. It is very important not to overcook the liver, otherwise it will become tough. The whole process will take you from 3 to 5 minutes, depending on the thickness of the pieces. While frying the liver should be salted, peppered and seasoned with provan herbs.
3. Stage
Forest mushrooms / I have already cooked fried with onions / stew over low heat until all the moisture evaporates. The mushrooms turn a dark gray (almost black) color and acquire a very rich flavor and aroma.
4. Stage
Slice and fry smoked pork ham with onions.
5. Stage
Beat the mushrooms and smoked meat with a blender, return to the pan and dilute with milk and sour cream until homogeneous. Bring to a boil and heat over low heat. Adjust the amount of liquid to your taste, I do it by eye, depending on the acidity of the sour cream and the desired thickness of the sauce. And this is the finished result.
6. Stage
I garnished the cookies with caramelized onions.
7. Stage
Tender liver, oozing transparent juice and amazing sauce, combining the rich flavors of mushrooms and smoked meat - it's very delicious! Bon appetit!