Beef (calf) liver with sauce
Comment: It is important to sear the liver quickly in hot oil (or butter or both). Liver cooked too long becomes dry. As for soaking the liver in milk, if it is not essential, or even useful for the taste, it at least helps to eliminate the blood that remains in the liver.
Based on: La cuisine à titine
Slices of veal or beef liver (600 to 800 g)
milk to soak the liver
4 onions in strips (or less if they are big)
300 g of sliced button mushrooms
1+ tablespoon of tomato paste
50 cl beef stock
1+ dl red wine (opt)
1+ dl cream
2+ bay leaves
a few sprigs of thyme
chopped parsley for decoration
S + P
Cut the liver into strips of ~5 to 7 cm by 1/2 cm. Soak it for at least 1 hour in milk in the fridge, then rinse it in cold water and drain it well.
Prepare the sauce first.
In a stewpot or a frying pan, brown the onions, then add the mushrooms. Mix, and let cook for 5 to 7 minutes until the mushrooms give up their water.
Then add the tomato paste, the broth and the red wine. Add thyme and bay leaf.
Reduce (by 1/3), then lower the heat until it just stops boiling. Add the cream and check the salt.
In a frying pan, heat a little oil (or butter or both) and cook the liver quickly (a few minutes - it should swell a little).
Flambé with cognac (opt), then add salt and pepper.
Put the liver pieces in the stewpot, in the sauce for ~2 to 3 minutes (without bubbling), then serve with, for example, mashed potatoes and a little chopped parsley.