Liver sauté
Description
The recipe won't take much time. The name itself speaks volumes—the dish will be cooked in a skillet. Liver is easy to work with; this product cooks quickly. You'll only need to remove the membrane from beef liver, while pork and chicken liver don't require that step. Cooking liver stir-fry is very simple. The method is the same whether you're using chicken, beef, or pork liver. The only difference is the cooking time. Chicken liver cooks faster than the others, which is why we tend to use it more often. I'll explain. Serve hot.
Instructions
- 1
Step 1
Wash the liver and check for any remaining bile sacs; remove them if necessary. Chop the liver finely, and if time permits, soak it in a small amount of milk. This will make it even softer and more tender.
- 2
Step 2
Peel the onion and slice it into half-rings or smaller pieces, as you prefer.
- 3
Step 3
Peel the carrot and grate on a medium grater.
- 4
Step 4
Heat a pan with vegetable oil, and on medium-high heat sauté the onion and carrots.
- 5
Step 5
When the onion and carrots are almost ready—this will take about 7 minutes—add the liver to the pan. Mix well and sauté, stirring, for about 3-4 minutes.
- 6
Step 6
Now add the sour cream, salt, and pepper. Mix everything, cover with a lid, and simmer for about 15 minutes over low heat. A few minutes before it's done, add the bay leaf.