Liver in cream sauce
8 servings
60 minutes
Liver in creamy sauce is a refined dish of Italian cuisine, where the tenderness of the offal combines with the softness of the creamy base. Historically, such dishes arose from the desire to use available ingredients, transforming them into gastronomic masterpieces. Beef liver, fried to a golden crust, acquires a rich flavor complemented by the sweetness of caramelized onions and the freshness of tomatoes. The thick and velvety creamy sauce adds sophistication and depth to the dish. It pairs perfectly with sides like pasta, mashed potatoes, or grains, making it a versatile choice for a cozy dinner. This dish is valued for its soft, warming taste and ability to satisfy even the most refined culinary preferences.
1
Remove the film from the baked item and chop it finely.
- Beef liver: 700 g
2
Fry pieces of liver in a cauldron or deep pan until brown. The liquid should be evaporated completely.
- Sunflower oil: 30 ml
- Beef liver: 700 g
3
Slice the onion into half rings and add to the liver. Fry for about 5 minutes.
- Onion: 2 pieces
- Beef liver: 700 g
4
Then add pieces of tomato and fry for 2 minutes. Add salt.
- Tomatoes: 2 pieces
- Salt: to taste
5
Next, add the flour, fry it, and add the cream. Simmer on low heat for 30-40 minutes. The sauce should be moderately thick.
- Wheat flour: 2 tablespoons
- Single cream 10% fat: 1 l
6
Pasta, mashed potatoes, rice, or buckwheat are good side dishes.
