Description
Will share with all the readers of the "secret" of Hungarian cuisine. This is the fat that is melted pork fat. So I was very surprised because nowadays the media only writes about its harmfulness. And in Hungary it even serves sweet biscuits and not just all meat dishes and soups. And Hungarian cooks believe that it melted lard is better emphasizes the taste and the aroma of essential oils contained in onions. In General, I suggest to Your attention another interesting recipe for a delicious and hearty Hungarian dishes that can replace the first and second simultaneously.
Ingredients
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Beef liver
200 g
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Meat
300 g
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Bread
200 g
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Chicken egg
2 piece
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Flour
3 Tbsp
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Crackers
3 Tbsp
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Milk
0.66 cup
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Onion
2 piece
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Black pepper
1 tsp
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Parsley
100 g
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Fat
2 Tbsp
Cooking
I always chop onions with this knife, used, very convenient - the bow does not slip out of your hands.
Cut onion finely and put into a separate bowl.
Spread the melted lard on the pan and heat it.
Chopped onion fry on low heat for 8-10 minutes, until Golden. In Hungarian cuisine to the frying onions fit with great care. Onion, depending on what food it is designed - extinguish, greatly searing or sear.
Then a loaf of bread soaked in milk, mince.
My liver, be sure to check for the presence of yellow and green spots (can be severely poisoned). Then the liver cut into medium size pieces.
Mince, and if not well turned out - no matter. I even liked the small bits of liver in meatballs.
Mix the scrolled bun and liver, add flour, salt and pepper.
Stir add beaten eggs, fried onions earlier, along with fat, and chopped parsley. All carefully, with love, his arms stir.
Now about the broth. I cooked the chicken, but it can be prepared from any meat that is called good. Even the cube will be save in case of emergency. Begin to form meatballs. And since my Hungarian grandmother no, I sculpted them as usual, in our understanding, meatballs. And the biggest praise were the words of my middle-aged husband that "turned out like mom's". So I think we made it, though, and for the first time :) Omit to turn the meatballs into the boiling broth and cook for 15 minutes, I think.
Serve the broth hot. I wish you all a pleasant appetite of the Hungarian (and I'm sorry that in the Post).
And spring mood... and see you at the discussion.
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