Pan-Seared Liver Cutlets with Sour Cream Sauce

1. 1 Beef liverpack 500 g ≈ $3.00 185 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Carrots≈ $1.50 per kg 45 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 90 g
5. 5 Wheat flour 30 g
6. 6 Milk 2.5%pack 930 ml ≈ $0.91 45 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

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

Method

1. Soak the liver in milk⁶ for 2–3 hours, then chill

2. Slice into cutlets, pound to even thickness, season with salt and pepper, coat in flour, and pan-fry until golden on both sides

3. Slice onions² into half-rings and grate carrots³ coarsely

4. Layer the liver, onions², and carrots³ in a baking dish

5. Pour in the sour⁴ cream, bring to a boil, then simmer on low heat for 15–20 minutes

In short

• In the planner this dish is cooked for two days: reheat on day two.