– what the doctor once ordered became a little treat for me –
When I was a child, so my mother told me, I was diagnosed with “mild Anaemia” – which luckily lasted only for a short time.
I cannot remember if and what kind of medication our Doctor prescribed – but two things for sure I do remember until this day: I was supposed to eat liver and drink a glass of red wine with a raw egg !!! A number of you might think this would put me off totally of all those three items, but no, I began to like liver dishes prepared by my mother – the red wine/egg thing was something else. Don’t get me wrong I do like red wine and I do love eggs, but not together in a glass !!!!
So today I like to share one of my favourite liver dishes, it will only take 40 minutes from start to finish – this includes soaking the meat for some 20 minutes in milk.
I used the following:
Some beautiful calf’s liver, cleaned and cut finely into slim slices
2-3 x onions, thinly sliced
½ x a tray of Champignons, wiped with a dry paper towel and sliced
Some milk for soaking the liver
Bouillon using 1 x Knorr Beef- (or Vegetable-) cube
3 x Tbsp good Vegetable oil
2-3 x tsp of grainy mustard
Salt and pepper to taste
Before starting to prepare onions, mushrooms etc., soak the liver in some milk for up to 20 minutes (there is no scientific basis for doing so, my meat smelled and looked beautifully fresh, the reason might be, because my mother always used to do this).
After this, rinse the meat and pat dry.
In a wide pan heat half of your oil and on medium heat brown your onions. Add the Champignons, mix and continue. Remove from pan onto a plate, add some salt and pepper and keep aside.
Now add the remaining oil into the pan and when hot add the dried slices of liver – sprinkle some flour over this and stir everything gently for a minute before adding onions and Champignons and mustard and again stir. Pour some of your bouillon and bring quickly to a boil for a few seconds. Switch flame off and carefully add cream, mix gently and check once again on pepper and salt.
That’s it – ready – enjoy.