Fried liver with cream sauce, onions and lingonberries
Swedish home cooking that used to be on the table every week: sliced beef or calf's liver, quickly fried in butter and served in a cream sauce with fried onions, boiled potatoes and lingonberry jam. The liver should stay pink inside. Leverbiffar are patties made from minced liver.
- 35 minTime
- 33 minHands-on
- 4Portions
- ≈ 29 krper portion
- 760kcal per portion
Ingredients for 4 portions
- 1 kgPotato
- to tasteSalt
- 2Yellow onions
- 1 tbspButter, for the onions
- 600 gBeef liver, in slices about 1 cm thick
- 3 ½ tbspPlain flour
- to tasteBlack pepper
- 2 tbspButter, for the liver
- ≈ 1 dlWater
- ½ cubeBeef stock
- 2 dlDouble cream
- 1 tspSoy sauce
On the side
- 1 ½ dlLingonberry jam
Method
- Peel the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Peel and slice the onions. Fry them in butter in a frying pan over a medium heat until soft and golden. Set aside.
- Trim any membrane from the liver. Season the flour with salt and pepper and coat the liver slices in it.
- Fry the liver in the butter over a medium-high heat for about 2 minutes per side, so it stays pink inside. Lift it out.
- Pour the water, cream and soy sauce into the pan and crumble in the half stock cube. Let it bubble for 3–4 minutes, stirring, until the sauce has thickened slightly.
- Return the liver and onions to the sauce and warm through for 1 minute without boiling.
- Drain the potatoes and serve the liver and sauce with the potatoes and lingonberry jam.
The cost is estimated from Swedish grocery prices.
