Great recipe, which I didn’t make for really long time, but last time I visited our grocery store and saw the liver I knew immediately how it will be presented.
Of course it is possible to use any kind of liver (chicken, turkey, pork or liver). I know that many people don’t like liver, because they think they are full of blood or they are afraid to prepare it. My recipe is very “taste conservative” and simple, so don’t be shy to try it and think: liver is a perfect source of vitamin A and many vitamins B.
Ingredients:
500g liver3 cups water
2 bay leaves
pinch pepper
1 bigger onion
3 tbsp vegetable oil
2 tbsp flour
1 tsp caraway seeds
1 cup cream
salt
1 tsp Maggi liquid seasoning
Directions:
1. Clean liver put to the boiling water with bay leaves and pepper. Do not put any salt into the water (liver would turn hard). Cook for 15 minutes.
2. In the mean time roast chopped onion on some vegetable oil until light brown, ad flour a prepare light roux.
3. Take the liver out and cut into a small cubes.
4. Strain the broth direct to the roux and stir regularly, ad cubes of liver and caraway seeds. Cook for couple of minutes.
5. In the end add cream, salt and Maggi seasoning.
5. Serve with rice or dumplings.
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