Jewish-style liver
Description
This liver is very easy to prepare and turns out tender and delicious, but you need to know a few nuances. The liver should initially be of good quality. To make the liver juicy and soft, simmer it over the lowest possible heat and covered with a lid. If cooked over high heat, the liver will be fried on the outside, both top and bottom, while remaining raw and bloody inside.
Instructions
- 1
Step 1
Take the ingredients for preparing Jewish-style liver.
- 2
Step 2
Wash the beef liver and remove the film.
- 3
Step 3
Pour hot water and let stand for 15 minutes.
- 4
Step 4
Then cut into pieces.
- 5
Step 5
Peel the onion, wash it, and place it in a frying pan with sunflower oil.
- 6
Step 6
Sauté over medium heat until translucent.
- 7
Step 7
Place the liver in the pan with the onion.
- 8
Step 8
Season with salt to taste and sprinkle with flour.
- 9
Step 9
Cover the pan with a lid and simmer the liver over low heat, turning occasionally, until cooked through. The liver is ready when a clear juice comes out when pierced.
- 10
Step 10
Serve Jewish-style beef liver with any side dish, vegetables, or pickles.