red or whitecurrant to the liver
Sauces – like courtiers in the gastronomic kingdom. Faithful satellites emphasize and complement the taste of the main products. With the beginning the berry season opens with a parade of goodies. Try the sauce red or white currant with liver! Beef or chicken – does not matter! The main thing is fragrant red berries!
Red or whitecurrant sauce to the liver
Why with a liver? It’s all about vitamin C! He helps the body is easier to absorb iron, which is rich in the liver. And this is very important for blood. It’s not without reason that nutritionists recommend eating anemia. more foods containing iron.
To make red or white currant sauce with we need the liver:
- Liver – 300g.
- The flesh of (any) currant is about a glass.
- Butter – 70-80g.
- Onions, carrots, celery (stalk) – 1 pc.
- Meat or chicken broth – 250 ml.
- Flour – for the density of the sauce (from 1 tablespoon).
- Spices: lavrushka, pepper.
- Dry wine – 50 ml or balsamic light vinegar (depends on the sweetness of the berry) – to taste.
- Lemon – 1 pc.
Prepare a sauce of red or white currant with the liver follows:
You can cook the liver as you like best. But the main – sauce!
Chop the carrot, onion and celery finely. Fry mix and add some flour. Golden color – indicator readiness.
Pour in the broth, wine or balsamic vinegar.
Cook for 10 minutes. Next – red currant flesh, lemon juice, you can have some sugar, spices. Salt.
It will turn out an incredible sweet and sour sauce! The recipe implies two feed options.
- Puree everything in a blender with the participation (to taste) of creamy oils.
- Pour into a pan with liver and simmer the dish over low heat. AT In this variant, the dish is more actively sharing iron.
Tasty ideas
The rich taste of redcurrant sauce perfectly complements not only the liver! Even the mutton ribs in the slow cooker “sound” differently with such a pitch. You can also try regular goulash. cook with a fragrant summer berry.
