This recipe originally calls for chicken liver, but I often use veal, beef, or pork liver as well, even though they are “firmer” than chicken liver.
Recipe for Stewed Beef Liver Ingredients:
- 500 g chicken liver
- 1 dcl oil
- 2 large onions
- 2 dcl red wine
- 2 tablespoons mustard
- 500 g mushrooms
- 2 tablespoons ajvar
- 2–4 tablespoons tomato puree
- 2 spicy chili peppers or 1 teaspoon of crushed chili flakes
- 1 dcl cooking cream
- Salt and pepper to taste
Preparation:
- Start by softening and sautéing the finely chopped onion in oil until golden brown.
- Add the chopped chicken liver and mushrooms, and sauté everything for about 10–15 minutes.
- Pour in the red wine, then add the ajvar, finely chopped chili peppers or chili flakes, tomato puree, and mustard. Simmer together for another 5 minutes.
- Finally, season with salt and pepper to taste, and add the cooking cream. Let the mixture simmer for an additional 5 minutes, and the dish is ready.
This dish pairs wonderfully with mashed potatoes, roasted potatoes, or freshly baked homemade bread.
Tips for other types of liver:
When using pork or veal liver, I always remove the membrane and soak the liver in milk for at least 30 minutes to an hour. This makes the liver softer and improves its flavor (especially for pork and beef liver).
If you’re short on any ingredients, don’t worry! For example, if you don’t have exactly 500 g of mushrooms, just use what you have. You can also adjust the amount of cooking cream to your taste to create a creamier dish, but be cautious with mustard—it has a sharp flavor and can overpower the dish if overused.
Pan-Fried Beef Liver (Alternative Recipe):
This is a simpler way to prepare beef liver:
- 600–700 g beef liver
- A little milk
- A little flour
- Salt
- Oil for frying
- Slice the liver and place the slices in a deep dish, covering them with milk. Let them soak for 2–3 hours.
- Remove the liver from the milk and let it drain.
- Heat oil in a pan over high heat. Coat each slice of liver in flour, then fry.
- Reduce the heat and turn the slices occasionally to ensure they are well-cooked on both sides.
recipe Margareta
