in Eastern Europe

Pork liver with mustard and cream sauce

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Ingredients for 4 servings:

  • 600 g liver(s), pork
  • 3 onions
  • 6 tbsp vegetable oil
  • 40 g flour
  • ½ jar white wine
  • 1 cup water, warm
  • 0.2 liters of sweet cream
  • 1 tbsp mustard, medium hot
  • Salt
  • pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A recipe from Romania. Around 1900, Bucharest was considered the Paris of the East because of its excellent cuisine.

Wash the pork liver, dry it, and cut it into thin strips. Peel and finely chop the onions, then sauté them in vegetable oil over medium heat until soft and golden brown. Coat the liver in flour, add it to the onions, and fry briefly. Season with salt and pepper. Deglaze with white wine and add warm water, if desired. Stir in the mustard and simmer for about 10 minutes. Finally, add the cream and season with salt and pepper again if desired. Sauté for another 5 minutes. Serve with mashed potatoes or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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