Liver with milk
Description
The recipe won't take much time. In my opinion, liver is a unique product. It's often underestimated, and on store shelves, it's probably one of the cheapest items available. Yet, when prepared properly, liver becomes a magnificent dish worthy of luxury restaurants. The key is knowing when the liver is done. Keep in mind that this product doesn't tolerate prolonged cooking. Therefore, it should be cooked quickly over the highest possible heat, constantly stirring. To check for doneness, simply pierce it with a fork— if blood runs out, the liver isn't ready yet. Cooking liver with milk makes it even more tender and soft, and we'll forget all about failed cooking attempts and those soldier-boot-like chunks of liver. Good luck, and serve hot.
Instructions
- 1
Step 1
Rinse the liver and cut it into medium-sized pieces.
- 2
Step 2
Slice the onion into half-rings.
- 3
Step 3
Add oil to a frying pan. Add the onion and sauté until half-transparent. Then pour in the milk and bring everything to a boil.
- 4
Step 4
Place pieces of liver into the milk foam. Fry for a short time, about 10–13 minutes, constantly stirring, then turn off the oven and let the liver finish cooking slightly. Serve with your favorite side dish.