Liver in sauce
Description
If you want to feed liver to a child, significantly increase the cooking time. It's even better to boil the liver first, and then serve it to children. This recipe of mine falls into the "quick and delicious" category—it takes very little time, yet delivers an amazing result. My husband especially loves it when I cook liver this way, with sauce—it just melts in the mouth... Do give it a try!
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash the liver thoroughly and let the water drain off. To thicken the sauce, you can use either wheat flour or cornstarch. Let's get started!
- 2
Step 2
Take a deep and convenient frying pan. To prevent the liver from splattering while frying, I place it in cold oil. Season the liver with salt and pepper, cover with a lid, and set over medium heat. Cook covered until the color changes, meaning almost until the liver is fully cooked. When pierced, there should be no blood.
- 3
Step 3
Dilute the flour in the cream and pour it into the liver, also add Dijon mustard and garlic. Mix everything and simmer for just a couple more minutes.
- 4
Step 4
As soon as the sauce thickens, turn off the heat! Liver in sauce is ready.