Mljevena jetrica with Onion and Garlic Sauce

Ingredients

• 500g (1.1 lb) fresh liver 500g (1.1 lb) fresh liver
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 2 tablespoons flour 2 tablespoons flour
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 10g (Sugar: 2g)
• Protein: 30g
• Fiber: 1g
• Salt: 0.9g

Preparation

1. 1.
   Rinse the fresh liver under cold water and pat dry with paper towels. Cut it into small pieces.
2. 2.
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the liver pieces to the skillet and cook until they are browned on all sides.
4. 4.
   Sprinkle the paprika, dried thyme, salt, and black pepper over the liver. Stir well to coat the liver evenly with the spices.
5. 5.
   Pour the chicken or vegetable broth into the skillet and bring to a simmer. Reduce the heat to low and cover the skillet. Let it cook for about 15 minutes, or until the liver is cooked through and tender.
6. 6.
   In a separate small bowl, whisk together the flour and heavy cream until smooth. Gradually pour this mixture into the skillet, stirring constantly.
7. 7.
   Continue cooking the liver and sauce for an additional 5 minutes, or until the sauce thickens.
8. 8.
   Remove from heat and garnish with fresh parsley.
9. 9.
   Serve the mljevena jetrica hot with mashed potatoes or crusty bread.

Treat your ingredients with care...

• Liver — Make sure to rinse the liver thoroughly under cold water to remove any impurities before cooking.
• Onion and garlic — Finely chop the onion and mince the garlic to ensure they distribute evenly throughout the dish and enhance the flavor.
• Paprika — Use a good quality paprika to add depth and a subtle smoky flavor to the dish.
• Heavy cream — If you prefer a lighter version, you can substitute the heavy cream with coconut cream or a non-dairy alternative.

Tips & Tricks

• For a richer flavor, marinate the liver in a mixture of olive oil, garlic, and herbs for 1-2 hours before cooking.
• If you prefer a smoother sauce, you can blend the onion and garlic after sautéing them before adding the liver.
• Adjust the seasoning according to your taste preferences. You can add more paprika for a spicier kick or increase the amount of garlic for a stronger flavor.
• Serve the mljevena jetrica with a side of pickles or sauerkraut to add a tangy contrast to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Mljevena jetrica is best served hot, straight from the skillet. Plate the dish with a generous amount of the onion and garlic sauce, and garnish with fresh parsley for a pop of color. Pair it with creamy mashed potatoes or crusty bread to soak up the delicious sauce and complete the meal.

Presentation advice

To elevate the presentation of mljevena jetrica, arrange the liver pieces neatly on the plate and drizzle the sauce over them. Sprinkle some chopped fresh parsley on top for an added touch of freshness. Serve it on a white or colorful plate to make the dish visually appealing.