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Onion and garlic liver
1 serving
Clean the beef or calf liver from the bile ducts, remove the film, cut into thin plates, salt, roll in flour, fry on both sides until golden, place in a hot oven for 5 minutes, bring to readiness without drying. Cut the onions into rings, sprinkle with flour, fry in hot fat until golden, remove with a spoon on a sieve. Peel the garlic, rub with salt, put in a deep plate, dilute with broth. Put the finished liver on a dish, side with fresh cucumbers and tomatoes, olives and gherkins, pour over garlic sauce, sprinkle with rings of fried onions and finely chopped dill and parsley greens.
Clean the beef or calf liver from the bile ducts, remove the film, cut into thin plates, salt, roll in flour, fry on both sides until golden, place in a hot oven for 5 minutes, bring to readiness without drying. Cut the onions into rings, sprinkle with flour, fry in hot fat until golden, remove with a spoon on a sieve. Peel the garlic, rub with salt, put in a deep plate, dilute with broth. Put the finished liver on a dish, side with fresh cucumbers and tomatoes, olives and gherkins, pour over garlic sauce, sprinkle with rings of fried onions and finely chopped dill and parsley greens.
onions - 4 pcs., garlic - 4 wedges, salt to taste, beef liver - 600 g, pepper to taste, flour - 1 tbsp. spoon, vegetable oil - 4 tbsp. spoons, greens to taste
