Beef Liver in Cream Sauce
Appetizing, wholesome, and fragrant — dinner for the whole family! This beef liver in cream sauce keeps the liver soft and juicy. A splash of soy sauce adds a savory note to the dish.
Cooking method
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Step 1:
How do you make beef liver in cream sauce? Gather the ingredients. For this recipe it's better to use fresh liver rather than frozen, or the finished dish may turn out dry. You'll need the milk for soaking, and use 20% cream.
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Step 2:
Rinse the liver and soak it in milk for 20 minutes. This helps get rid of the strong smell and any bitterness the liver can have, and it also makes the liver more tender.
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Step 3:
Then drain off the milk, pat the liver dry, and cut it into small pieces.
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Step 4:
Peel the onion and grate it on the fine side of a grater.
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Step 5:
Add the onion to the liver, stir, and let it marinate for 30 minutes.
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Step 6:
Melt the butter in a skillet over low heat. You can add a little vegetable oil — that keeps the butter from burning, since oil has a higher smoke point. Take the liver out of the marinade and add it to the skillet. Fry it, stirring, for about 10 minutes over very low heat.
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Step 7:
Pour the cream and soy sauce into the pan and stir. Add pepper and salt. Keep in mind that soy sauce already contains salt, so don't over-salt.
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Step 8:
Simmer the liver in the cream sauce, stirring, for another 2 minutes. Serve with a side dish. Liver goes wonderfully with pasta, rice, and mashed potatoes. Enjoy!
- I didn't add any salt to the liver, since the soy sauce handles that perfectly.
- For tips, tricks, and all the most useful advice, read the article: "Cream and sour cream in a cream sauce: how to keep them from curdling?"
- Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. To learn how to gauge frying temperature and pick the best oil for the job (and which ones to skip), read more here.
- Important! The wrong pan can ruin even the best recipe. For all the details on choosing the ideal pan for different dishes, read more here.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Condensed milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream, 20% fat - 300 kcal/100g
- Cream, 10% fat - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Butter, 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Beef liver - 130 kcal/100g
