Beef liver with currant sauce

2 servings
1 hour


1. Rinse the liver, cut into 5 mm thick slices.

2. Pour milk over the liver and leave for 30 minutes.

3. Remove pieces of liver from milk, salt, pepper and roll in flour.

4. Fry the liver on both sides in vegetable oil.

5. Add some water to the pan and simmer under the lid for about 6 minutes.

6. Sauce. Put the washed berries in a small saucepan, pour sugar and cayenne pepper. Simmer the berries over low heat for about 6 minutes, then slightly suppress. If necessary, add more sugar.

7. Place a few pieces of beef liver on a plate and pour over the berry sauce. Garnish the dish with parsley.