Homyel-style liver

Description

The liver is thoroughly washed and cut into 1.5 cm pieces. Pound each slice to a thickness of 0.5 cm, then place a thin piece of pork fat on top of each. Add sautéed onion on top of the fat, cooked in half of the oil. Season with salt and pepper. Roll up the prepared pieces into roulades and tie them with string. Sear the roulades in boiling oil for 1-2 minutes until a golden crust forms. Once seared, transfer them to a deep dish, pour in a small amount of broth, and simmer with root vegetables. Let the roulades cool in the broth, then slice thinly before serving.

Instructions