Pan-Fried Calf’s Liver in Sour Cream

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 ≈ $0.88 45 ml
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 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 hours in the fridge, then pat dry.

2. Slice the liver into 1 cm (½-inch) thick cutlets, pound lightly, season with salt and pepper, and dredge in flour.

3. Pan-fry in hot oil for 2 minutes per side until golden brown.

4. Slice the onion² into half-rings, grate the carrot³ coarsely, and sauté for 5 minutes until tender.

5. Layer the liver, onions², and carrots³ in a shallow baking dish, then pour in the sour⁴ cream.

6. Bring to a boil, then simmer covered on low heat for 15–20 minutes until the liver is tender and no longer pink inside.

In short

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