Liver in Dorpat style

6 servings

40 minutes

Recipe from "The Handbook of an Experienced Russian Housewife" by Avdeeva. She lived for a long time in Dorpat, that is, in Tartu, where, in fact, this dish comes from.

Energy value per serving

• Calories: 353.1
• Proteins: 20.8g
• Fats: 20.8g
• Carbohydrates: 16.8g

Ingredients

• Veal liver: 600 g
• Butter: 125 g
• Wheat flour: 4 tbsp
• Port: 100 ml
• Lemon: 1 pc
• Sugar: 1 tsp
• Meat broth: 200 ml
• Balsamic vinegar: 1 tbsp
• Salt: to taste
• Carnation: 2 pc

Cooking steps

1. Wash the liver well, clean it from membranes and large vessels, and dry it with a paper towel.

   Required ingredients:

   • Veal liver: 600 g

2. Liver cooks quickly, so it should be fried just before serving. First, prepare the sauce. Melt a tablespoon of oil in a saucepan, add a tablespoon of flour, and sauté until light cream color. Add broth, port wine, balsamic, ground clove, lemon zest, and sugar. Reduce until slightly thickened, then add a tablespoon of oil.

   Required ingredients:

   • Butter: 125 g
   • Wheat flour: 4 tablespoons
   • Meat broth: 200 ml
   • Port: 100 ml
   • Balsamic vinegar: 1 tablespoon
   • Carnation: 2 pieces
   • Lemon: 1 piece
   • Sugar: 1 teaspoon
   • Butter: 125 g

3. When the sauce is almost ready, heat the remaining oil in a pan. Season the liver, coat it well in flour, and fry. You can easily determine the doneness by cutting a small piece: if there's no blood, it's ready to take off. Serve immediately, drizzled with sauce.

   Required ingredients:

   • Butter: 125 g
   • Salt:  to taste
   • Wheat flour: 4 tablespoons