The liver is recommended for people with iron deficiency anemia, as it contains a large amount of easily digestible iron. However, the specific taste of the liver severely limits the number of its fans.
It is necessary
- - liver - 1 kg, ideally veal, but pork will do;
- - milk - 200-250 g;
- - egg - 1 piece;
- - sour cream - 100 g;
- - onions - 1 medium-sized onion;
- - bell pepper 1-2 pieces;
- - carrots - 1 piece of medium size;
- - flour for screed - 1-2 tbsp. spoons;
- - garlic 1-2 cloves;
- - refined vegetable oil 3-4 tbsp. spoons;
- - salt to taste.
Instructions
Step 1
The first step is to take steps to remove the bitterness. The liver, cleared of films and bile ducts, must be carefully beaten off with a culinary hammer - beaten to smithereens, until the structure is destroyed. Divide the resulting mass with a knife into pieces of 4-5 cm - regular quadrangles will not work, and it is not necessary. Beat the egg into the milk, mix well. Transfer the liver to a bowl, pour the egg-milk mixture and put in the cold for half an hour.
Step 2
While the liver is being prepared for further processing, we are busy with vegetables. Peel the onion, remove the seeds from the pepper and cut everything into thin strips, grate the carrots on a coarse grater. Heat a deep frying pan, pour in vegetable oil. Fry everything in one pan in order - carrots, peppers, onions - until tender, so that the juice stands out.
Step 3
We take out the liver from the milk, do not pour out the milk, it will still come in handy. Let the liquid drain. Roll the liver in flour and add to the vegetables in the pan, stir. Fry over high heat for 3-5 minutes, stirring occasionally. When all the pieces of liver become grayish, add sour cream. Salt everything, mix, put on low heat and cover with a lid.
Step 4
The milk mixture left over from soaking the liver can be knocked down and a new portion, but it will be more economical to heat it up in the microwave or over the fire. Pour hot milk over the liver and let it simmer for another five minutes. For a minute or two before the end of the process, add finely chopped or crushed garlic. Close the lid, remove the heat and leave to infuse.
Step 5
Liver goulash is good to serve with boiled rice or mashed potatoes - the neutral taste of the side dish will emphasize the taste of the liver, and there will be no bitterness or specific taste. Can also be served with pasta. Be sure to pour the garnish with the resulting sauce.
