Name: Kurland-style liver
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: Beef liver - 700 gram; Mushrooms - 200 gram; Bacon - 2 slice; Bulb onions - 1 PC.; Sour cream - 100 gram; Flour - 2 tbsp; Mixture of peppers - taste; Spice - taste; Milk - 200 Ml

Ingredients for - Kurland-style liver

1. Beef liver 700 gram

2. Mushrooms 200 gram

3. Bacon 2 slice

4. Bulb onions 1 PC.

5. Sour cream 100 gram

6. Flour 2 tbsp

7. Mixture of peppers taste

8. Spice taste

9. Milk 200 Ml

How to cook deliciously - Kurland-style liver

1 . Stage

This is a basic set of products.

2 . Stage

Peel the liver (I have veal) from the membranes and cut into portions. Pour milk and soak for 1 hour. Dry, roll in flour and quickly fry in vegetable oil. It is very important not to overcook the liver, otherwise it will become tough. The whole process will take you from 3 to 5 minutes, depending on the thickness of the pieces. While frying the liver should be salted, peppered and seasoned with provan herbs.

1. Stage. Kurland-style liver: Peel the liver (I have veal) from the membranes and cut into portions. Pour milk and soak for 1 hour. Dry, roll in flour and quickly fry in vegetable oil. It is very important not to overcook the liver, otherwise it will become tough. The whole process will take you from 3 to 5 minutes, depending on the thickness of the pieces. While frying the liver should be salted, peppered and seasoned with provan herbs.

3 . Stage

Forest mushrooms / I have already cooked fried with onions / stew over low heat until all the moisture evaporates. The mushrooms turn a dark gray (almost black) color and acquire a very rich flavor and aroma.

1. Stage. Kurland-style liver: Forest mushrooms / I have already cooked fried with onions / stew over low heat until all the moisture evaporates. The mushrooms turn a dark gray (almost black) color and acquire a very rich flavor and aroma.

4 . Stage

Slice and fry smoked pork ham with onions.

5 . Stage

Beat the mushrooms and smoked meat with a blender, return to the pan and dilute with milk and sour cream until homogeneous. Bring to a boil and heat over low heat. Adjust the amount of liquid to your taste, I do it by eye, depending on the acidity of the sour cream and the desired thickness of the sauce. And this is the finished result.