Tender, succulent, with a golden crust and creamy taste – beef liver.
- Beef liver – 400 g
- Milk – 100 ml
- Vegetable oil – 100 ml
- Mushrooms veshanki – 200 g
- Onions – 2 pcs
- Sour cream – 200 ml
- flour – 4 tbsp
- Sugar – 1 tsp
- Pepper – a pinch
- Salt – a pinch
- Rosemary – a pinch
- Basil – a pinch
- Mustard beans – 1 tbsp
Wash and pat dry the liver. Remove the foil and channels to the liver at the end of cooking does not taste bitter. Cut into pieces 1-2 cm in width. Do not cut too thin, or the liver during frying will burn quickly and becomes rubber. Blot with a paper towel to remove excess blood. Soak in the milk, add the sugar, leave for 5-10 minutes.
Tip: before cooking, soak liver in milk with sugar. So it will be much softer and juicier. Fresh milk can be replaced by an acidic or yogurt.
Drain the liver, so that during frying it does not stick to the pan. In a plastic bag, combine the flour, dried basil, rosemary. Lower the portions in the package liver and paneer. So the hand and the surface remains clean. Fry the liver in a well-heated frying pan on tolstodonnoy creamy vegetable oil. Liver stowed at a distance from each other, so it is evenly fry thoroughly, and will have a golden crust. At the end of cooking salt liver, combine with hot sauce and bring to readiness. Serve hot, garnished with parsley and dill.
Tip: to liver was a golden brown, add the flour in bread crumbs in proportions 1×1. During frying put on a frying pan with the liver slice of lemon in 1 minute, lemon will remove the unpleasant odor and bitter taste.
Sour cream sauce. Mushrooms cut into strips, onion small cubes. Slightly sauté the onions in a frying pan until transparent, add the mushrooms, cook for 5 minutes. To not curled cream, add it to the mushrooms parts. Season with salt and pepper to taste and add the mustard beans for a spicy taste, boil for some 5 minutes until tender.
Tip: mustard beans can replace mustard powder.