Beef liver in onion-sour cream gravy with buckwheat

1. 1 Chicken liverpack 500 g ≈ $2.50 160 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 40 g
5. 5 Wheat flour 8 g
6. 6 Sunflower oil 10 ml
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: rinse buckwheat² in cold water and start cooking it separately; rinse the liver, pat dry, and cut into 1.5–2 cm slices; peel the onion³ and slice into half-rings.

2. Rinse the liver, pat dry, and cut into 1.5–2 cm slices.

3. Peel the onion³ and slice into half-rings.

4. Heat a skillet over medium heat with a little oil until hot.

5. Fry the onion³ over medium heat until soft and lightly golden, about 4–5 minutes.

6. Add the liver and fry over high heat 2–3 minutes until a crust forms and it is slightly browned inside.

7. Dust the liver with flour, stir and fry 1 minute to toast the flour and lightly thicken the sauce.

8. Pour in the sour⁴ cream and 100 ml water, bring to a boil, salt and pepper to taste, simmer over medium heat for 7 minutes, and parallelly cook the buckwheat² according to package directions.