Description
Potatoes and pechenocna, what could be better. Tasty, fast and without hassle. You can as an appetizer or as a main dish to the table. Help yourself.
Ingredients
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Beef liver
300 g
-
Chicken egg
6 piece
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Potatoes
4 piece
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Green onions
1 coup
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Garlic
2 tooth
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Cheese
100 g
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Salt
-
Black pepper
-
Seasoning
-
Vegetable oil
Cooking
Peel the potatoes, wash and cut into thin strips. Cover with water to release the starch.
Beef liver, wash, dry, remove all film and ducts. Mince (in the end, you can grind a small raw potato to push out the remnants of the liver, and it will make the meat juicier).
Green onions cut into rings, garlic cut into slices (or chop).
In a frying pan with hot oil fry the minced liver until tender, stirring occasionally and crushing the resulting pellets.
Drain the water, which was potatoes. The strips dry on a paper towel.
In a separate pan that can be put in a hot oven for baking, vegetable oil to fry the potatoes, stirring occasionally, for 5 minutes, add the onion and garlic. Stir fry until almost cooked.
Add the fried beef liver. Mix well. Salt and pepper to taste.
Beat the eggs, a little salt and pepper (to taste), you can add seasoning to desire (I had a mixture of herbs for omelets and casseroles).
Pour the eggs of the potato-liver mass. Cook all together for 5 minutes on low heat. Sprinkle with grated on a coarse grater cheese and put it on a 5 minute bake in the oven at high temperature. If You don't want to bake in the oven, you can bring to readiness directly into the pan, cover with a lid (just not browned cheese crust). Then you can cook the dish in a regular pan!!!
The finished casserole to shift on a dish, cut into serving pieces in the form of sectors. Submit with plenty of fresh herbs. ALL A PLEASANT APPETITE!!!
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