Liver in milk is a classic Soviet recipe that has become popular since the 60s of the 20th century. Due to the simplicity and speed of production, even a novice chef can easily prepare a dish.
Cooking liver in milk dates back to a more simplified recipe for liver in béchamel sauce. The main difference is that the sauce is not prepared separately, but immediately in the process of frying the liver. Thus, the liver remains juicy and soft.
To prepare 4 servings of the dish, you need: 600-700 g of liver, 2 onions, 2 cloves of garlic, 2 tbsp. milk, flour, salt and pepper to taste. A side dish can be buckwheat porridge, rice, boiled potatoes or mashed potatoes. Buckwheat porridge and mashed potatoes are considered the most suitable for taste.
Before cooking, the liver must be very thoroughly cleaned of all films and kept in cool running water for 10-15 minutes in order to get rid of an unpleasant specific odor. After that, you need to cut the liver into pieces of a convenient size for you, place in a deep bowl, and then pour in one glass of milk. The liver is kept in milk for 2 to 3 hours: thus, it becomes more juicy and more pleasant to the taste. In addition, milk removes the metallic taste from the liver. Then the milk in which the liver was kept should be poured (it is better not to eat it anymore).
The liver soaked in this way can be cooked. First, you need to cut the onion into rings or half rings, garlic into thin slices, lightly fry them in oil (until a golden crust appears). Then add pieces of liver to the butter, having previously rolled them in flour. Liver breaded in flour will not stick to the pan, and besides, it will fried with a beautiful brown crust and create a base for the sauce.
The liver must be fried for 10-15 minutes, salt and pepper in the process to taste, then pour in a second glass of milk (you can also use cream) and leave to cook over low heat for about 10 minutes more. Milk, if desired, can be supplemented with salt. It should evaporate a little during cooking, so it is not necessary to cover the dish with a lid.
In addition, there is a second option for performing this recipe: with baking in the oven. Beef or pork liver pre-fried with onions and garlic is poured with milk and sent to the oven for 20 minutes at a temperature of 170-180 ° C. The liver cooked in this mode will be even softer and more tender.
