Sautéed liver

Wᶏtróbka Smazona ż Cebulᶏ


Preparation info

    • Difficulty


Appears in

Authentic Polish Cooking: 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine

Authentic Polish Cooking

By Marianna Dworak

Published 2016

  • About


  • 1 lb (450 g) beef or pork liver
  • 1 cup (240 ml) milk
  • 2 onions
  • 4 tbsp butter
  • 3 tbsp flour
  • 2 tomatoes
  • salt and pepper


  1. Rinse and clean the liver, cut into slices, and soak in milk for 2 hours.
  2. In a skillet, fry the sliced onions in 2 tablespoons of butter until lightly brown, and set aside.
  3. Add the remaining butter and fry the liver coated in flour, salt, and pepper, in the same skillet. Add the onion and sliced tomatoes at the end and sauté for a few more minutes. The liver should be brown on the outside and pink on the inside.

Serve the liver coated with the fried onion, along with potatoes and a fresh salad.