Liver stewed in kefir
Description
You can use almost any type of liver—pork, beef, or poultry—for this skillet dish cooked in kefir. The meal is prepared very quickly and can be a great option for dinner. Follow the step-by-step recipe for best results. The dish will taste even better if, after adding the kefir, you stir in 1 tablespoon of flour toasted on a dry skillet until lightly browned. This will quickly thicken the sauce and give it a special "nutty" flavor.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the liver, remove membranes and veins, and cut into small pieces.
- 3
Step 3
Heat a frying pan, pour in vegetable oil, and add a small piece of butter. Lightly sauté finely chopped onion.
- 4
Step 4
Add the carrot, cut into pieces of any size, and sauté together for about 5 minutes.
- 5
Step 5
Add the liver cut into pieces to the pan and fry until half-cooked.
- 6
Step 6
Pour a glass of kefir into the pan, add salt and pepper, and continue simmering.
- 7
Step 7
Cook the liver until done, but don't overcook it, as excessive heat treatment can make the liver tough and "rubbery." There will be plenty of delicious sauce, so prepare a side dish suitable for serving with this dish.
- 8
Step 8
Great options for serving liver include rice, mashed potatoes, and pasta. And don't forget fresh herbs and vegetables—they also pair perfectly with stewed liver.