Liver with Quince-Orange Sauce

The main thing is not to overcook the liver so that it remains soft. A very interesting dish. All lovers of liver and quince will like it. Serve well with boiled rice or boiled potatoes.
cook time: 25 min
Ivy Ramsay
Liver with Quince-Orange Sauce

Nutrition Facts (per serving)

94
Calories
2g
Fat
7g
Carbs
11g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper (optional) to taste
Orange juice 100 ml
Beef liver 350 g
Quince 1 pc

Recipe instructions

Step 1

Step 1
Measure out ingredients.

Step 2

Step 2
Wash the liver, dry it, cut into small slices.

Step 3

Step 3
Wash the quince, dry it, remove the seeds, cut into slices.

Step 4

Step 4
Heat vegetable oil in a frying pan and fry the quince in it for about 7 minutes until golden brown. Transfer the quince to a plate.

Step 5

Step 5
Place the liver in a frying pan and fry over high heat for 1 minute on each side. Transfer the finished liver to a plate.

Step 6

Step 6
Pour orange juice into the pan. Warm up.

Step 7

Step 7
As soon as the juice boils, return the quince and liver to the pan.

Step 8

Step 8
Season with salt and pepper if desired. In principle, the liver turns out tasty without spices.

Step 9

Step 9
Simmer together for 1 minute.

Additional rubrics

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