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Sauteed Liver

Turkish
Tapas / 15 November 2019

How about a soft, tasty liver sauté? There are a few things you need to pay attention to, apart from that it is quite a simple description. If you prefer lamb livers, it may remain tough even if it is not cooked enough during sautéing. Therefore, you should choose beef liver. If you soak the liver in water, it hardens immediately after cooking. The flavor left on the palate disappears. Cook for a maximum of 25 minutes.

Sauteed Liver

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<a href="https://www.petitegourmets.com/recipes/sauteed-liver"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Sauteed Liver</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/pg-recipes-ciger-sote-1565871712602.jpg" alt="Sauteed Liver" /><p style="padding: 6px 0 12px;">Chop the livers in cubed shapes. Chop the onion in a half ring and put in a saucepan. Add the chopped tomatoes, oil, salt and pepper and close the lid. Cook over low heat. Add the liver and cook. Serve with parsley. - <strong>Show More</strong></p></a>
Difficulty Medium
Servings 4-6 people
Preperation 15 mins
Cooking 25 mins
Total 40 mins
240calories

Ingredients

Directions

  1. Chop the livers in cubed shapes.
  2. Chop the onion in a half ring and put in a saucepan. Add the chopped tomatoes, oil, salt and pepper and close the lid. Cook over low heat.
  3. Add the liver and cook. Serve with parsley.

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