Beef Liver with Black Currant Sauce
Restaurant-quality right at your own table. I once ordered liver like this at a little restaurant, and I loved the sauce so much that I came straight home and recreated this masterpiece in my own kitchen.
Maria
Recipe author
Beef Liver with Black Currant Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 %
9 g
Fats 27 %
9 g
Carbohydrates 45 %
15 g
171 kcal
GI:
36
/
0
/
64
- Rinse the liver and cut it into slices about 1/4 inch (5 mm) thick.
- Cover the liver with the milk and let it soak for 30 minutes.
- Remove the liver from the milk, season with salt and pepper, and dredge in flour.
- Fry the liver on both sides in the vegetable oil.
- Add a little water to the pan and simmer, covered, for about 6 minutes.
- For the sauce: put the rinsed berries in a small saucepan and add the sugar and cayenne. Simmer over low heat for about 6 minutes, then lightly mash. Add more sugar if needed.
- Arrange a few slices of beef liver on a plate and spoon the berry sauce over the top. Garnish with parsley.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Black currant - 38 kcal/100g
- Fresh-frozen black currant - 44 kcal/100g
- Cayenne pepper - 318 kcal/100g
- Beef liver - 130 kcal/100g
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