Soft Liver in Sauce

21 hours ago

Soft Liver in Sauce

Livers in Milleram and butter sauce that are made quickly and easily. The livers are beautifully soft and juicy. In just 25 minutes, you will have a wonderful meal. Mashed potatoes-purée go well with this preparation of liver, so you can prepare at the same time, look here recipe. Follow recipe.

Ingredients: simple, total time: 55 min. 3 serving

Preparation:

Cut the liver into thin steaks, then soak them in a little milk for 30 minutes.
Add 1 teaspoon of dry spice Vegeta to the milk and mix.
After the spinning time, remove the livers and strain well, roll in the livers and flour and set aside.
Heat the butter over low to moderate heat.
When the butter has melted, add the livers and fry them, on both sides, until they are golden brown, then take them out and put them aside.
Add the minced garlic to the same fat, fry until fragrant, then add the mileram, thyme and milk in which the livers were kept and stir.
Cook for about 2 minutes, add white wine, black pepper and salt to taste, return the livers. Wait for the alcohol to evaporate a few minutes.
If your sauce is thick, add a little 50-100 ml of water and mix, cook another 2-3 minutes.
If you want, you can add a few drops of lemon juice at the very end of cooking.
Turn off the heat.
Serve warm with mashed potatoes, peas, polenta, or rice.

Buon appetito!

NOTE:

In this recipe, I have used veal liver.
If you don't have milleram at home, you can use sour cream or Philadelphia cream cheese mixed with a little milk and without lumps.
Instead of thyme, you can add coriander or parsley.
Keep the rest of the food in the refrigerator for up to 1-2 days, covered. When heating, add a little milk in sauce.