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Calf liver in sauce
1 serving
Rinse the liver, release from films and veins, sprinkle with pepper and flour, fry on both sides so that it is a little pinkish inside. The onion, cut into circles, is fried until golden. Cut the finished liver into slices, put in one row on an oblong dish, sprinkle with fried onions and pour over the sauce formed during roasting, side with sauerkraut.
Rinse the liver, release from films and veins, sprinkle with pepper and flour, fry on both sides so that it is a little pinkish inside. The onion, cut into circles, is fried until golden. Cut the finished liver into slices, put in one row on an oblong dish, sprinkle with fried onions and pour over the sauce formed during roasting, side with sauerkraut.
pepper to taste, calf liver - 600 g, flour - 1 tbsp. spoon, onion - 1 pc., fat - 1 tbsp. spoon, butter to taste, salt to taste
