Turkey Liver in Milk and Sour Cream
Treat yourself and your loved ones to a wonderfully tasty dish — make liver for dinner! You can use this recipe as a template for other kinds of liver, too. But after trying all sorts of variations, I can say with confidence that this combination of ingredients and this method are just perfect for turkey liver in particular. Give it a try!
lerik
Recipe author
Turkey Liver in Milk and Sour Cream
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 %
11 g
Fats 58 %
22 g
Carbohydrates 13 %
5 g
258 kcal
GI:
40
/
0
/
60
- Start by trimming away all the sinew and rinsing the liver. Cut it into medium pieces and set them in a bowl of milk for half an hour. Peel and finely chop the onion. In a separate bowl, stir together the flour, salt, and pepper. After thirty minutes, lift the liver out of the milk and dredge it in the flour mixture. Heat a skillet with the oil, add the onion, and a few minutes later add the liver, lightly frying it on both sides — it should brown on the outside while staying rare inside. Then transfer the liver to another skillet and braise it with the sour cream for about fifteen minutes. The dish is ready. Pasta is a perfect match for it — spaghetti is ideal. Enjoy!
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
- Concentrated milk (7.5% fat) - 140 kcal/100g
- Milk (2.5% fat) - 54 kcal/100g
- Sour cream (30% fat) - 340 kcal/100g
- Sour cream (25% fat) - 284 kcal/100g
- Sour cream (20% fat) - 210 kcal/100g
- Sour cream (10% fat) - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Wheat flour - 325 kcal/100g
- Table salt - 0 kcal/100g
- Turkey liver - 276 kcal/100g
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