Azu with veal liver in cream
3 servings
25 minutes
I want to write about almost every liver dish that it is very simple. And it is - the result always depends on what you add to the main product. In this case, you get a mix of technology (az u ) and style (let's call it Caucasian-Asian). Liver with vegetables is stewed in a mixture of adjika, Dijon mustard, soy sauce, cream. It seems that this is an exhaustive arsenal to make the liver tender, but spicy.
1
Chop the leek and ramiro coarsely.
- Leek: 40 g
- Ramiro pepper: 1 piece
2
Cut the eggplant and onion into large slices.
- Eggplants: 0.5 piece
- Onion: 1 piece
3
Cut the liver into large cubes.
- Veal liver: 450 g
4
In a deep skillet, heat olive oil with a couple of pinches of coarse salt.
- Olive oil: 3 tablespoons
- Coarse sea salt: pinch
5
Send meat to him.
- Veal liver: 450 g
6
Stir after 2-3 minutes.
7
After 2 minutes, add the vegetables, reduce the heat to medium, and stir again.
- Ramiro pepper: 1 piece
- Leek: 40 g
- Eggplants: 0.5 piece
- Onion: 1 piece
8
In 1 minute, pour in the mustard oil. Mix.
- Mustard oil: 2 tablespoons
9
Reduce the heat a bit and cover with a lid.
10
Season with dry adjika after 5 minutes.
- Dry adjika: 1.5 tablespoon
11
Add soy sauce and mustard. Mix.
- Soy sauce: 2 tablespoons
- Dijon mustard: 1.5 tablespoon
12
Pour in the cream and add pepper. Once the cream starts to simmer, stir and remove from heat.
- Cream 33%: 200 ml
- Ground black pepper: to taste
13
Serve hot in a deep plate, sprinkled with finely chopped green onions.
- Green onion feathers: 2 pieces