Country-style liver
Description
The recipe won't take much time. They say this simple rustic liver dish comes to us from sunny Bulgaria. It is precisely there, in the homeland of the sweetest peppers and juiciest tomatoes, that thrifty housewives cook liver in a sauce made from a generous amount of vegetables—this way, even a small piece of liver can make a meal for a large family. In Bulgarian, the dish is called "drob po selski," which translates into Russian as "liver à la village" or "country-style liver." However, using this recipe, you can cook not only liver but also other kinds of meat products—from tenderloin to kidneys, heart, and other offal. But today I want to tell you about... Serve hot.
Instructions
- 1
Step 1
First, prepare all the ingredients. Wash the pepper, clean it, and slice it into thin rings.
- 2
Step 2
Mushrooms - medium-sized pieces, onions - thin half-rings.
- 3
Step 3
Carrots - sliced (I also like them cut into strips), liver - into small pieces. This is approximately what you should get.
- 4
Step 4
Heat a pan with vegetable oil, coat the liver in flour (you can remove excess flour using a colander—just place the liver in it and shake over the sink a few times), then quickly fry over high heat. No more than 5 minutes, otherwise the liver will become tough! Season with salt and pepper, mix well.
- 5
Step 5
Remove from the skillet with a slotted spoon, cover with a lid, and set aside.
- 6
Step 6
And in the oil left in the pan, sauté the onion.
- 7
Step 7
Then add the carrots.
- 8
Step 8
And after a couple of minutes, add the mushrooms. First, simmer them slowly under a lid in their own juice (they should release quite a lot of liquid), then increase the heat and fry until golden brown.
- 9
Step 9
And add the bell pepper. Stirring, cook for 5-7 minutes.
- 10
Step 10
Pour wine into the skillet, add previously washed, peeled, and sliced tomatoes, liver, salt, pepper, and simmer over low heat, covered. Periodically add a little water if the liquid runs low, until the vegetables become completely soft and almost break down into a uniform sauce. Add herbs and minced garlic just before finishing. Serve the liver hot, accompanied by mashed potatoes, boiled rice, or cornmeal porridge.