Liver with brown sauce from the Egyptian kitchen method

Ingredients:

A kilo of sliced ​​liver

2 onions, chopped wings

Small comment Tom

Great hanging sugar

A quarter of a kilo of mushroom slices

Salt and pepper sprinkle seven spices

Hanging great delicate

Two cups of soup

Hanging senior demi-glace sauce

3 large tablespoons of fat

Outstanding big butter

Half a cup of cream

Chopped parsley

Method:

- In a large tray, the ghee is heated well.

Season the liver with salt and pepper, and put it in ghee, sprinkle it for 5 minutes, until it becomes ripe, remove it from the fire, place onions, and saute it up to a minimum, add garlic and sugar, and stir them.

Turn them over for two minutes, then add the soup, let the sauce boil, add a sprinkle of black pepper, adjust the salt as desired, add the cream and raise from the heat.

Pour the brown sauce on the liver, garnish with parsley and serve with honey and lemon.