Ingredients: simple, total time: 35 min. 2 servings
2 Tablespoon olive oil EVO
1/2 onion/ finely chopped
1/2 leek/green and white part
500 g beef liver/ in fillets
2 teaspoons of dry spices/ Vegeta
2 cloves of garlic/finely chopped
50 ml cooking white wine
a little salt and black pepper to taste
Preparation:
Prepare all the ingredients as described above.
Season the beef liver with dry spices to taste, add a little salt and set aside.
In a large pan, fry the onion in a little olive oil, on a slightly moderate heat, simmer until it softens and becomes glassy. Add the finely chopped leek, stir, simmer for about 3–5 minutes, then add a little water, black pepper if necessary. I have added about 150 ml water.
Stir occasionally for about 10 minutes, then add a 100 ml water again. Simmer for about 5 minutes.
Put the prepared liver to stew for about 5 minutes on each side, until it takes on color and softens. Remove the livers and place on a plate.
Pour white wine into the onion mixture, stir for a few minutes until the alcohol evaporates, then add the finely chopped garlic, stir for about 2 minutes and turn off the heat.
Pour the mixture into a deep container and mix with a stick mixer into a compact mixture for about 1 minute. I didn't add water to this composition, but if you like thin sauces, add about 50 ml of olive oil and 50 ml of water less often. The sauce will be thinner and smoother.
I combined mashed potatoes with these livers — pour the sauce over the purée and livers, serve warm.
Buon appetito!
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