Gravy for porridge
Description
Perfectly complements meat, poultry, and side dishes. Coat the liver in flour with spices—best done by placing all ingredients in a bag. In a skillet with oil, sauté onions and carrots, then add the liver, brown everything, pour in kefir, and simmer until cooked. This sauce with porridge is delicious. Serve chilled or at room temperature.
Instructions
- 1
Step 1
Separate the liver "petals," remove fat and connective tendons, and check to ensure there is no bile.
- 2
Step 2
Sauté finely chopped onion and carrot grated into thin strips until golden brown.
- 3
Step 3
To ensure the liver fries evenly and all at once, it's best to coat it using a bag; otherwise, by the time you coat one piece, the second one will already start frying. Put the liver into a bag, add flour mixed with salt and pepper, then shake well.
- 4
Step 4
Place the liver in a frying pan with heated oil.
- 5
Step 5
Quickly sear on both sides.
- 6
Step 6
Add the sautéed vegetables, mix well.
- 7
Step 7
Dilute the sour cream with water, bringing the total volume to 700 ml, add a pinch of salt and a pinch of sugar, mix well.
- 8
Step 8
Pour the liver with sour cream sauce, bring to a boil, reduce the heat, and simmer under the lid until thickened.