Recipe for preparing spicy beef liver
Take 1kg beef liver, 1 cup milk, 3 pcs onion, 2 tbsp mustard, 150g vegetable oil, 3 tbsp vinegar, half teaspoon black ground pepper, salt. The ratio of vegetable oil, salt, vinegar, black pepper can be changed to your taste.
Rinse the liver, remove the films, vessels and veins. Soak the liver in milk for 2 hours. Boil it in boiling salted water for 45 minutes. While it’s cooking, make the sauce. Pour sunflower oil into a bowl, pour the vinegar, pour black ground pepper, salt. Whisk the mixture with a fork or whisk. Add the mustard and whisk again thoroughly. Peel the onion, cut into half rings and fold it into a salad pad. Pour the onion with cooked sauce, stir and let stand for 10-15 minutes.
Take the liver out of the broth and chill. Slice her along the fibers. Cut each piece in half already across the fibers so that thin petals are turned out. The thinner they are, the better marinated with the sauce. Put the chopped liver in the sauce with the onions and mix well. Put the salad dish in the fridge for 2-3 hours (can be overnight). Garnish before serving on the table each serving with finely chopped spring onions.
Spicy beef liver is perfect for boiled potatoes or pasta.
Beef liver in a spicy and sweet sauce
Cook beef liver in a spicy and sweet sauce. Prepare 0.5 kg beef liver, 300 g fresh champignons, 200 g onions, 1 pack chile ketchup, half sweet bell pepper, 5 garlic cloves, 100 g flour, 100 ml vegetable oil, sugar, salt, black pepper ground, some greens.
Prepare the liver, cut it into small pieces. Beat them, salt them and pepper them. Round the liver pieces in flour and fry them in an oil pan, preventing overroasting. Roasting needs no more than two minutes for each side. While the liver is frying, brush and slice the onions with half-rings. Roast it until golden in vegetable oil. Rinse and cut the champignons into small slices. Add them to the onions. Brush and cut into semi-rings the sweet pepper, put it to the onions and mushrooms. It should be prepared to medium softness. After that, add the finely chopped garlic.
Garlic will give the dish a wonderful aroma.
Stir everything and cook the mixture for a couple more minutes. Then add chile ketchup, stir and put out a little. Pour some water, put the pepper, salt, sugar and sautéed liver. Simmer under a closed lid over a light heat until thickened. This dish can also be made from pork liver. Stewing can be replaced by baking: put the pan with liver and sauce in the oven and bake until ready.