Liver with apples Pork liver is perfectly combined with apples, and the sauce goes to taste sweet and sour, unusual and perfectly completing this dish! In it, and honey, and lemon juice, and a fragrant red wine, and balsamic vinegar, imagine what flavor and how many tastes of color! And what a pleasant color in the end it turns out! Garnish is ideal for rice or young boiled potatoes!
Ingredients:- Pork liver 500g
- Salt 5 pinch
- Wheat flour 2 tbsp. l.
- Vinegar balsamic dark 4 tsp.
- Olive oil 100 ml
- Wine red dry 300 ml
- Apple 2 pcs.
- Honey 1 tbsp. l.
- Lemon juice 1 tbsp. l.
- Onion purple 0.5 pcs.
- Pepper black ground 2 pinch
- Step 1 To make a liver with apples in sweet and sour wine sauce we need pork liver, apples, lemon, violet onion, honey, red dry wine, olive oil, balsamic vinegar, flour, salt, black pepper.
- Step 2 Liver cut into small flat pieces, salt a little, paniruem in flour.
- Step 3 Fry in a heated frying pan in a small amount of olive oil, one minute from each side.
- Step 4 Remove the liver from the pan, put it on the plate and give a little "rest".
- Step 5 In the meantime, pour the wine into a small saucepan, add the honey, lemon juice, put it on the fire, let the wine boil, reduce the heat and cook until the liquid evaporates 1/3 of the previous volume.
- Step 6 We pour the balsamic vinegar into the evaporated wine, let it boil again and take the sauce off the fire.
- Step 7 Cut the apples into slices, previously cutting out the core. Onion cut into strips.
- Step 8 On the olive oil fry onions until soft.
- Step 9 Add the apples to it and fry it a little more.
- Step 10 We spread to the onions and apples a pre-fried liver, salt to taste and pepper. Stew under a closed lid, stirring occasionally, for about 8 minutes.
- Step 11 Pour in the wine sauce and simmer for about 10 minutes over low heat.
- Step 12 If necessary, add flour if the sauce is too thin, or any - vegetable, meat broth, if thick. We serve the table in a hot form, the garnish is ideally suited to rice.