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Pork Liver in Cream Sauce

A very simple, nourishing recipe for when you're short on time!

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Pork liver in sauce on cream
Pork liver in sauce on cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 % 10 g
Fats 42 % 10 g
Carbohydrates 17 % 4 g
150 kcal
GI: 100 / 0 / 0

Cooking method

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  • Organ meats always pair well with a creamy sauce. This recipe for liver in cream comes from Baden. Rinse the liver well, cut it into serving pieces, and soak it in milk to draw out the bitterness. After an hour, take it out of the milk and pat it dry with paper towels. Finely chop the parsley and dice the onion. Pour some oil into a sauté pan and cook the onion for five minutes. Combine the cream with the broth and pour the mixture into the pan. Simmer the sauce for 10 minutes. Sear the liver pieces over high heat, trimming off any fat and gristle so they look nice and clean. Pour the sauce into a pot, bring it to a boil, and whisk in flour that's been worked together with a spoonful of butter. Cook, stirring constantly, until the sauce thickens. Season with the herbs, salt, and pepper. Season the seared liver with salt and pepper, cover it with the sauce, and boil briefly so the liver finishes cooking through. Serve right away, sprinkled with parsley.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pepper - 26  kcal/100g
  • Broth - 15  kcal/100g
  • Pork liver - 109  kcal/100g

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