- Preparation time
- 15 mins
- Cooking time
- 60 mins
- Difficulty
- Easy Recipes
- Serves
- 5 people
- Lunch
- March 26, 2016
Pork liver is considered to be not as popular as beef, because of its hardness and specific taste. But try the liver after soaking in milk, you’ll change your mind about it.
PrintStewed liver in sour cream
Ingredients
Scale
- 600 g pork liver,
- 200 ml of sour cream,
- 150 ml of milk,
- 2 onions,
- 2 cloves garlic,
- 1 teaspoon flour
- 1 teaspoon mustard,
- 2 tablespoons vegetable oil,
- 1 tsp ground coriander,
- ground black pepper, to taste
- salt to taste,
- 50 ml of water.
Instructions
- Liver wash, peel from the backing and cut in small pieces.
- Pour pork liver milk and leave for 30 minutes. The milk is then dump.
- Onion cut a quarter of the rings. Garlic pass through the frog.
- In hot vegetable oil fry onions until translucent. Add the liver and fry for 5 minutes. Salt and sprinkle with spices.
- Put the mustard, flour, sour cream and water and mix it well. Pour the sauce into the pan and carcasses under the cover 5 minutes. At the end add the garlic.
