Description
This casserole is suitable even for those who don't like beef liver - in this version, it turns out very tender. Found in the November issue of the Collection of recipes.
Ingredients
-
Beef liver
400 g
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Buckwheat
0.5 cup
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Onion
2 piece
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Chicken egg
1 piece
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Butter
3 Tbsp
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Salt
-
Black pepper
Cooking
Rinse in cold water grits. Boil a glass of water, pour 0.5 St. l. vegetable oil, add a pinch of salt, cover the buckwheat. Bring to a boil, reduce the heat, cook for about 20 minutes until tender. Cover, let stand 15 minutes.
Washed, cleaned of fat and films liver, cut into pieces.
Fry the liver in vegetable oil until brown - about 6 minutes. Season with salt and pepper, transfer to a bowl, cool slightly.
Mince.
Porridge was drawn.
Clean and chop the onion. Put in the frying pan where we fried the liver and fry until Golden brown 6-8 minutes.
Slightly beat the egg, add the melted butter.
Pour egg-oil mixture into the porridge, mix well.
Onion mixed with fried liver.
Preheat the oven to 180 degrees. Form for baking grease with oil. Put half of the buckwheat mixture, flatten.
The top layer of the liver with the onions.
The top layer - the second half of buckwheat. Tightly cover the form with foil and bake 15 minutes. Remove the foil and return to the oven for another 10 minutes.
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