Beef liver in onion-sour cream gravy with buckwheat

1. 1 Chicken liver包装 500 克 约等于 $2.50 160 克
2. 2 Buckwheat groats包装 800 克 约等于 $5.00 70 克
3. 3 Onions≈ $1.60 每千克 60 克
4. 4 Sour cream 15%包装 300 克 约等于 $1.60 40 克
5. 5 Wheat flour 8 克
6. 6 Sunflower oil 10 毫升
7. 7 Salt 2 克
8. 8 Ground black pepper 按口味

灰色行表示常备食材：盐、油、香料。它们不计入每份价格。

做法

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.