Beef liver in brandy
Description
When frying liver, pay special attention to the cooking time. If you overcook it, the liver will turn out tough. The ideal result in this recipe is a thin crust (thanks to the flour) and a moist, tender interior. Let me show you.
Instructions
- 1
Step 1
Remove all membranes, veins, and blood vessels from the liver. Cut the liver into thin strips.
- 2
Step 2
Heat the skillet, pour in vegetable oil and add a piece of butter. Coat the pieces of liver in salted flour. Quickly place them in the skillet in a single even layer to ensure uniform cooking, and fry over high heat for 1–1.5 minutes.
- 3
Step 3
Flip the liver to the other side and continue frying for another 1-2 minutes until cooked through with a slight pinkness in the center. Don't miss this moment! It should be just slightly pink inside. This is important. Then remove the liver from the pan and set aside, awaiting further steps.
- 4
Step 4
Cook the spaghetti for the side dish in salted water. I don't break the spaghetti—I cook them whole to create a nest on the plate. Boil until they are elastic, not overcooked... This is also important.
- 5
Step 5
Place the spaghetti on a well-heated frying pan.
- 6
Step 6
Add the sauce while constantly stirring the mixture (about 1.5 minutes).
- 7
Step 7
After that, I place it in wide plates in a nest shape, into which I will put the cooked liver.
- 8
Step 8
I heat the pan and place all the liver on it. As soon as the liver starts "sizzling," I pour in the cognac and turn off the heat. The alcohol will evaporate within a few seconds, leaving a pleasant aroma of the drink in the liver.
- 9
Step 9
Place the liver in the center of the spaghetti nest.