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- 700 g liver
- 700 g onion
- 1 cup dry red wine
- 1 cup water
- 2 x bay leaf
- 5 g mustard
- 1/2 cup vegetable oil, sunflower
Cut the onion in stripes. Stew the onion with oil in deep pan, up to the point to become transparent. Add the liver, cut in pieces ~4sm for some minutes (up to the point to change his colour to bright one). Dilute the mustard with water, add the remaining water and the wine. Add the bay leaf. After max 15 minutes remove from the hot plate, if you cook further – the liver will become hard. Optional spices – black and red pepper.
Note: it will help to make cuts and soak the liver in milk for an hour before processing.