LIVER PAN
Leverpanna
Gentle and not too lengthy frying gives you a juicy, delicious liver. Fresh lemon juice on liver is a sensation to the palate, and fried onion is almost as natural with liver as with other steak. The bell pepper is both a colorful vegetable and a flavorful spice.
Serves 4
1 1/3 lbs liver from young beef cattle
1 red bell pepper
3 middle-sized onions
2 tablespoons butter or margarine
salt, white pepper
1 cup bouillon (I use chicken)
0.2 cup red or white cooking wine
Decoration:
lemon wedges
Rinse and wipe off the liver and cut in slices. Trim the bell pepper and cut in rings. Peel and slice the onion and brown lightly in half of the fat. Take up the onion and set aside. Brown remaining fat well, put in the sliced liver and fry quickly on both sides on rather high heat. Flavor with salt and pepper.
Lower the heat, add onions and bell pepper, bouillon and wine. Cover with a lid and leave on very low heat for 5 to 10 minutes. If you cook liver for too long, it gets dry and hard.
Decorate with lemon wedges and squeeze out some fresh juice over your fried liver.
Serve with boiled potatoes, pasta or rice and a tossed salad.
Enjoy!
Bella
Leverpanna
Gentle and not too lengthy frying gives you a juicy, delicious liver. Fresh lemon juice on liver is a sensation to the palate, and fried onion is almost as natural with liver as with other steak. The bell pepper is both a colorful vegetable and a flavorful spice.
Serves 4
1 1/3 lbs liver from young beef cattle
1 red bell pepper
3 middle-sized onions
2 tablespoons butter or margarine
salt, white pepper
1 cup bouillon (I use chicken)
0.2 cup red or white cooking wine
Decoration:
lemon wedges
Rinse and wipe off the liver and cut in slices. Trim the bell pepper and cut in rings. Peel and slice the onion and brown lightly in half of the fat. Take up the onion and set aside. Brown remaining fat well, put in the sliced liver and fry quickly on both sides on rather high heat. Flavor with salt and pepper.
Lower the heat, add onions and bell pepper, bouillon and wine. Cover with a lid and leave on very low heat for 5 to 10 minutes. If you cook liver for too long, it gets dry and hard.
Decorate with lemon wedges and squeeze out some fresh juice over your fried liver.
Serve with boiled potatoes, pasta or rice and a tossed salad.
Enjoy!
Bella
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