Beef liver in wine
Beef stewed with rye bread is a traditional Ukrainian dish prepared by simmering the meat for a long time with bread, vegetables, and spices, until the bread almost completely dissolves, turning into a thick, flavorful sauce. Cooking time depends entirely on the cut of beef you choose.
Ingredients · Servings 2
- garlic – 3 cloves
- dry white wine – 50 ml
- vegetable oil – 3 tbsp.
- beef liver – 400 g
- breadcrumbs – 1 tbsp.
- small onion – 1 pc.
- a pinch of cumin
- salt, ground red pepper – to taste
- a pinch of cinnamon
Method · 30 min
- Rinse the liver, remove the bile ducts and membrane. Dice and fry in 2 tablespoons of heated oil for 5 minutes. Season with salt and pepper and transfer to a bowl.
- Peel and finely chop the onion and garlic. Add the remaining oil to the pan where the liver was fried and fry the vegetables for 5 minutes. Sprinkle with cumin, cinnamon, red pepper, and salt. Pour in 1 cup of hot water and wine, bring to a boil, and simmer over low heat for 3–4 minutes.
- Place the liver in the sauce, sprinkle with breadcrumbs and herbs, and cook for 5 minutes over low heat.
Liver is a true treasure trove of vitamins, iron, copper, and other beneficial nutrients. Countless recipes for cooking liver have been preserved in the culinary traditions of many countries. The easiest way is...
Not all parts of the carcass should be baked in the oven. The tenderloin is ideal and easy to roast, while the ribs and shoulder are a bit more challenging—but the results are worth the effort. Of particular...