Beef Liver in Sour Cream & Onion Sauce with Buckwheat

1. 1 Beef liverpack 500 g ≈ $3.00 160 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. Rinse the buckwheat², cover with 140 ml cold water, add a pinch of salt, bring to a boil, then cover and simmer on low heat for 15 minutes until tender. Let it sit covered for 5 more minutes.

2. Wash the liver, remove membranes and bile ducts, pat dry, and slice into ½-inch (1 cm) thick pieces. Peel and slice the onion³ into half-rings.

3. Heat the oil in a skillet over medium heat and sauté the onions³ for 4–5 minutes until soft and lightly golden.

4. Add the liver and sear on high heat for 2–3 minutes until browned on all sides.

5. Sprinkle with flour, stir, and cook for 1 more minute.

6. Pour in the sour⁴ cream and 100 ml water, season with salt and pepper, bring to a boil, then simmer on medium heat for 7 minutes until the sauce thickens. The liver should be fully cooked with no pink inside.

7. Spoon the buckwheat² onto plates, top with the liver and sauce, and garnish with fresh herbs if desired.