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.
1
Slice the onion into half rings and fry in vegetable oil
- Onion: 1 head
2
Add the cleaned and chopped liver, fry for 10 minutes.
- Beef liver: 500 g
3
Add chopped prunes, salt, pepper, wine, and simmer covered for 5-10 minutes.
- Pitted prunes: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Red wine: 3 tablespoons
