in Eastern Europe

Pork liver in cream sauce

updated

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Ingredients for 6 servings:

  • 750 g pork liver(s)
  • 100 ml oil
  • 2 onions, finely chopped
  • 2 tbsp flour
  • 100 ml milk
  • 200 ml sour cream
  • salt and pepper
  • 2 tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Slice the liver, dust with 1 tablespoon of flour, and fry in 50 ml of hot oil. Place the liver on a plate. Sauté the finely chopped onions in the remaining 50 ml of oil, thicken with the remaining flour, and deglaze with milk and sour cream. Season with salt and pepper. Add the liver, mix, and spread 2 tablespoons of butter over the liver. Finish cooking in a preheated oven at 180°C (350°F) for about 20 minutes. Serve with 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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