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.