Liver with prunes

2 servings

30 minutes

Liver with prunes is an exquisite dish of French cuisine that combines the depth of meat flavor with the delicate sweetness of dried plums. This dish draws from gastronomic traditions where fruity notes highlight the richness of meat ingredients. Beef liver sautéed with onions gains tenderness, while prunes add caramel sweetness balanced by the astringency of red wine. The result is a harmonious taste—rich yet refined. This dish is perfect for cozy home dinners or elegant meals where you want to surprise guests with unexpected flavor combinations.

Energy value per serving

• Calories: 478.4
• Proteins: 52g
• Fats: 8.1g
• Carbohydrates: 46.2g

Ingredients

• Beef liver: 500 g
• Pitted prunes: 100 g
• Red wine: 3 tbsp
• Onion: 1 head
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Slice the onion into half rings and fry in vegetable oil

   Required ingredients:

   • Onion: 1 head

2. Add the cleaned and chopped liver, fry for 10 minutes.

   Required ingredients:

   • Beef liver: 500 g

3. Add chopped prunes, salt, pepper, wine, and simmer covered for 5-10 minutes.

   Required ingredients:

   • Pitted prunes: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Red wine: 3 tablespoons