Kurland-style liver
Recipe information
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Cooking:
30 min.
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Servings per container:
3
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Source:

Ingredients for - Kurland-style liver

1. Beef liver - 700 gram
2. Mushrooms - 200 gram
3. Bacon - 2 slice
4. Bulb onions - 1 PC.
5. Sour cream - 100 gram
6. Flour - 2 tbsp
7. Mixture of peppers - taste
8. Spice - taste
9. Milk - 200 Ml

How to cook deliciously - Kurland-style liver

1. Stage

This is a basic set of products.

1. Stage. Kurland-style liver: 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.

1. Stage. Kurland-style liver: 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.

1. Stage. Kurland-style liver: 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.

1. Stage. Kurland-style liver: 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.

1. Stage. Kurland-style liver: 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.

1. Stage. Kurland-style liver: 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!