Salad with liver and wild mushrooms

Description

Healthy, delicious and inexpensive salad with beef liver, mushrooms and fresh crunchy cabbage.

Ingredients

Cooking

White mushrooms are well washed, cut into strips, fry in a pan with vegetable oil for 10 minutes.

To the mushrooms add the roughly chopped onions and simmer for another 10 minutes under a lid.

Liver wash, peel from the films and cut into thin strips. Lightly roll in flour and fry in vegetable oil until tender.

For dressing mix sour cream, mayonnaise, vinegar, mustard, salt and pepper.

Red cabbage finely shred, mash well with hands and place on a serving plate the first layer.

Also shred cabbage, mash by hand, put the second layer and brush with dressing.

The third layer is the liver strips.

Fourth layer - mushrooms with onions.

Egg boil hard boiled, clean. Protein is cut into strips and arrange on mushrooms. Yolk RUB on a small grater and sprinkle the salad.

Salad can be sprinkled with chopped green onions. Submit the remaining dressing separately in a gravy boat.

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