Liver schnitzels in Madeira

Category: Meat dishes
Liver schnitzels in Madeira

Ingredients

Beef liver 400-500 grams
Madeira 2 tbsp. l. or other red soft wine
Freshly ground black pepper taste
Salt taste
Flour for breading for liver deboning
Vegetable oil for frying the liver (or a mixture of vegetable and ghee)

Cooking method

  • We cut the liver into a large piece of beef.
  • Liver schnitzels in Madeira
  • We remove the film, remove all the ducts and cut the liver across the fibers into large pieces 1.5 cm thick. You can also cut into smaller slices, but not thin ones.
  • Liver schnitzels in Madeira
  • We put the leftovers and pieces of liver from cutting and cleaning in the refrigerator, they will go for soup or for pate.
  • Liver schnitzels in Madeira
  • We put the slices in a transparent bag and beat them with a hammer with teeth (for beating meat), but carefully, not very hard, only to destroy the structure of the liver fibers, then the liver will not be hard when frying. We beat off from both sides, for which we turn the liver right in the bag to the other side.
  • Liver schnitzels in Madeira Liver schnitzels in Madeira
  • We shift the liver into a bowl, sprinkle with salt to taste, pour Madeira wine 2 tbsp. l., just to lightly cover the liver, mix and put in the cold, for an hour or more until you fry it.
  • Liver schnitzels in Madeira
  • Before you start frying the steaks, you need to put them in a sieve and drain the excess liquid. Keep the liver in a sieve for a short time, mix.
  • Transfer back to bowl and sprinkle with freshly ground black pepper to taste, stir.
  • We put the pan on the fire, heat the oil until hot, as for frying meat.
  • Roll the liver in flour on both sides, and immediately put it in a hot pan, fry the steaks on both sides. It is not necessary to fry the liver for a long time, it fries quickly (especially since the fibers are torn), for several minutes on each side.
  • Liver schnitzels in Madeira
  • Put the finished steaks on a serving plate. Add a side dish, today I have boiled young potatoes with basil oil, boiled young beets and sprinkle with a little fresh gooseberries.
  • Liver schnitzels in Madeira
  • Liver schnitzels in Madeira

Note

It is very tasty to marinate any liver in wine.
At the same time, the wine gives an excellent taste, removes a little bitterness inherent in any liver. And beating off the liver destroys the fiber structure and makes any liver much softer and tastier.
For a side dish, you can stew onions, cut into half rings, in the same oil where the steaks were fried. And then put it directly on the steaks on a serving plate.
Cook with pleasure and bon appetit!Liver schnitzels in Madeira

langrig
Thank you! And how could I not have thought of hitting a cookie in a bag before ?! Now I know.
Admin
Quote: langrig

Thank you! And how could I not have thought of hitting a cookie in a bag before ?! Now I know.

Well ..... sometimes it comes with time, with experience Cook for health, I hope you like it
kirch
And if you still fry a sour apple in butter, it will be something. Admin, I beat my liver like that too. And you are right - it came with experience
Admin

Right, Lyudochka - the liver and the apple, especially the sour one, are very friendly!

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