Krakow-style Calf’s Liver

Name: Krakow-style Calf’s Liver (Cielęca wątróbka)
Cuisine: Polish
Ingredients: 900 g/2 lb calf’s liver, rinsed, membrane removed and sliced into thin pieces; 600 ml/4 tbsp vegetable oil; chopped fresh parsley, to garnish; 45 ml/3 tbsp butter; 1 large onion, sliced; 175 g/6 oz/2½ cups button (white) mushrooms, wiped clean and chopped; 15 g/½ oz/2 tbsp plain (all-purpose) flour; 175 ml/6 fl oz/¾ cup dry white wine; 250 ml/8 fl oz/1 cup sour cream; salt and ground black pepper, to taste; salt and ground black pepper, to taste

Cielęca wątróbka

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Flavoursome and very nutritious, liver is popular all over Poland. In this recipe it is served with a mushroom sauce.

Ingredients

900 g/2 lb calf’s liver, rinsed, membrane removed and sliced into thin pieces
600 ml/

Europe
Poland
Main course
Eastern Europe

Method

To make the sauce, heat the butter in a pan, then add the onion and mushrooms. Cook for 5-8 minutes, or until the onion is softened.
Stir in the flour and cook for 1 minute, then add the wine and cook for a further 3 minutes. Add the sour cream an