Turkey liver in milk with sour cream
Composition / ingredients
5
servings:
Cooking method
First you need to remove all the veins and rinse the liver. Next, cut it into medium pieces and put it in a container with milk for half an hour.
Peel and finely chop the onion.
In a separate container, mix flour, salt and pepper. After thirty minutes, we extract the liver from the milk and roll it in the resulting flour mixture.
Preheat the frying pan with oil, spread the onion, after a few minutes - the liver and lightly fry it on both sides. It should be browned on top, and the inside should be raw.
Next, put the liver in another frying pan and stew it with sour cream for fifteen minutes.
The dish is ready. Pasta is perfect for it. Spaghetti is just perfect.
Bon appetit!
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 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
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 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
