Cooking description:
Cooking the liver in mustard sauce is not difficult - you only need 10-15 minutes. Remember, you don't need to cook the liver any longer or it will taste tough. Be sure to rinse the offal before cooking and remove the films.
Appointment: For lunch / For dinner / In a hurry
Main Ingredient: Poultry / Chicken / Chicken Liver / Mustard
Dish: Hot dishes
Ingredients:
- Chicken liver - 350 Grams
- Mustard - 2 Teaspoons
- Cream - 150 Milliliters (10% fat)
- Vegetable oil - 1 tbsp. the spoon
- Onions - 0.5 Pieces
- Salt - 2-3 pinches
Servings: 1-2
How to cook "Chicken Liver in Mustard Sauce"
Prepare the indicated ingredients. If the liver was purchased frozen, pre-thaw the offal at room temperature.
Peel the onion, rinse it in water, cut it in half. Cut half of the vegetable into small cubes and sauté in vegetable oil in a skillet for about 3-4 minutes.
Rinse the chicken liver, cut off the films and dry slightly with a paper towel, put in the pan. Fry the offal for about 2-3 minutes until golden brown on one side.
Flip the liver over and fry for the same amount of time. It is better to cover the pan with a lid when frying, otherwise the by-product "shoots out".
Combine the cream, mustard and salt in a deep bowl. If desired, you can add other spices, spices.
Pour the mustard dressing into a bowl of fried cookies and simmer for about 2-3 minutes until cooked under the lid on minimal heat.
Place the liver in mustard sauce on plates and serve hot.