Beef liver in raspberry mustard.
Juicy, soft beef liver in raspberry mustard with mashed potatoes.
Ingredients
| beef liver 0.5 kg |
| flour 2 tbsp. |
| vegetable oil 30 g |
| onion 1 pc |
| baking soda 15 g |
| carrots 150 g |
| salt, pepper to taste |
| RASPBERRY MUSTARD: |
| non-spicy mustard 150 g |
| raspberry jam 150 g |
| melted butter 20 g |
Instructions
Step 1
Rinse and soak the liver in cold water for 30 minutes. After this time, peel it from the film, cut it in half lengthwise, sprinkle it with baking soda and leave it for 5 minutes. Then rinse well, dry with a paper towel, coat in flour and fry in vegetable oil until crisp on both sides. Sauté onions and carrots cut in half rings separately.
Step 2
Prepare the raspberry mustard. Combine the raspberry jam, mustard and softened butter and whisk together. In a baking mold, lay out two pillows of the paste, place the liver on them, pour the raspberry mustard over it, but leave a little for serving. Salt, pepper and bake at 220 degrees for 10 minutes.
Step 3
Serve the liver with raspberry mustard and, if desired, with mashed potatoes. Bon appetit!
Use mashed potatoes to serve the dish, if desired.
