Upper Silesian liver pan

Ingredients for 3 servings:

• 300 g beef liver
• 1 vegetable onion(s)
• 200 g mushrooms
• 1 tbsp porcini mushrooms, dried
• 60 g cucumber(s) (Silesian cucumber bites) from the jar
• 250 g floury potatoes
• 2 tbsp sour cream
• 2 tbsp rapeseed oil
• n. B. Flour
• n. B. Salt
• n. B. Pfeffer
• n. B. Caraway
• e.g. nutmeg
• 250 ml water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

down-to-earth dish from the Czech Republic

Soak the dried porcini mushrooms in warm water. Peel the potatoes and boil them in salted water until soft. Remove all skins from the liver slices, cut them into wide strips, and dust with flour. Cut some of the onion into half rings for decoration, and the other part into cubes. Clean the mushrooms and cut them into thin slices. Heat oil in a pan and fry the liver strips on both sides for 1-2 minutes, depending on their thickness. Remove from the pan, season with salt and pepper. Add the onion to the fat and fry. Remove the onion rings and set aside. Add the mushroom slices to the diced onion and fry. Season with salt, pepper, and caraway seeds. Add the soaked porcini mushrooms and the soaking water to the pan. Pour in a little water, cover, and simmer over low heat for about 10 minutes. Quarter the cucumber slices and add them to the onion and mushroom mixture with the sour cream, and let stand for 2 minutes. Season everything again to taste. Add the liver strips again briefly and heat through. Meanwhile, drain the potatoes and mash them lightly, season with nutmeg, and arrange on a plate. Place the onion halves on top. Serve the liver and mushrooms alongside. Serve with a cold beer.