Pork Liver in Red Wine Sauce

Be sure to serve some bread with this dish, as youll gladly dip it into the delicious sauce. It will also come in handy at the very end when you want to wipe your plate clean of every last drop!

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 spoon Fat, beef tallow

  • 5 pieces Onion, raw

  • 3 pods Garlic, fresh

  • 2 kg Meat, pork, liver

  • 1 spoon Spices, mayonnaise, dried

  • 3 pieces Spices, bay (leaves)

  • pieces Spices, pepper, black

  • 4 spoon Wheat flour, white, multi-purpose

  • 1 l Alcohol, Wine, Red

  • pieces Salt, table

Steps

  1. Finely chop the onion and sauté it in fat over medium heat for about 15 minutes until it softens and lightly browns. Once it reduces and becomes translucent, add the finely chopped garlic cloves.

  2. Wash the liver and cut it into thin slices. Sauté the liver together with the garlic and onion for a few minutes, then add the spices (marjoram, bay leaf, pepper). Stir constantly (be careful not to let the liver stick to the bottom of the pan). When the liver is almost fully cooked, add flour (which will dry the liver), then pour in a liter of red wine. Cook for a few more minutes until the sauce thickens, and if needed, add a bit more water. Once the liver is ready, season with salt to taste.

Nutrition Information (Per 100g)

  • Calories: 110.37 kcal
  • Fat: 1.76 g
    • Saturated Fat: 0.58 g
  • Carbohydrates: 4.29 g
    • Sugars: 0.61 g
  • Protein: 11.83 g
  • Fiber: 0.25 g