Royal-Style Liver with Lemon Sauce

1. 1 Beef liverpack 500 g ≈ $3.00 125 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 50 ml
3. 3 Salted pork fatpack 300 g ≈ $4.00 25 g
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Wheat flour 20 g
6. 6 Lemon≈ $4.65 per kg 30 g
7. 7 Dried lemon zest 2 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Onions≈ $1.60 per kg 20 g
10. 10 Ryazhenka (baked milk kefir)pack 450 ml ≈ $3.00 30 ml
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

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

Method

1. Trim liver of membranes, cut into even pieces

2. Slice bacon into thin strips

3. Fry bacon until crisp and golden

4. Mix flour, chopped parsley, salt³, and pepper in a paper bag

5. Toss liver in the bag to coat evenly with the flour mixture

6. Pan-fry liver until golden brown, 5–6 minutes

7. Chop onion⁹ and garlic⁸, sauté until translucent (under 1 minute)