Fried liver
4 servings
45 minutes
Recipe taken from the book "Ural cuisine.
Calories431kcal
Proteins32grams
Fats28grams
Carbohydrates13grams
Liver
600
g
Lard (back fat)
100
g
Onion
1
head
Tomato paste
1
tbsp
Garlic
3
clove
Chopped parsley
2
tbsp
Butter
to taste
Ground black pepper
to taste
Salt
to taste
1
Clean the liver from the film, wash and dry it, cut into strips, salt and pepper it, and add thinly sliced bacon.
- Liver: 600 g
- Lard (back fat): 100 g
- Ground black pepper: to taste
- Salt: to taste
2
Place the liver with lard in a heated pan with oil and brown on all sides.
- Butter: to taste
3
Peel, wash, finely chop the onion and sauté it with tomato paste in heated oil.
- Onion: 1 head
- Tomato paste: 1 tablespoon
4
Peel the cucumbers and remove the seeds, then simmer in a small amount of water.
- Pickled cucumbers: 2 pieces
5
Mix them with onion, liver, finely chopped or crushed garlic, and parsley.
- Garlic: 3 cloves
- Chopped parsley: 2 tablespoons
- Liver: 600 g
- Onion: 1 head
6
Mix everything and heat on low for 5-7 minutes.
7
Serve with stewed potatoes and lightly salted cucumbers.
