Description
Another method of preparation is pretty mild liver.
Ingredients
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Beef liver
250 g
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Eggplant
2 piece
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Carrots
1 piece
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Onion
1 piece
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Tomato paste
70 g
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Water
250 ml
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Salt
-
Black pepper
-
Garlic
3 tooth
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Sugar
-
Nutmeg
-
Paprika sweet
Cooking
Eggplant cut into half rings (thickness of about 1 cm), onion deverticalized Eggplant good prisolit, mash with hands and leave on 20 minutes.
Liver (I used frozen), remove the film, rinsing it with boiling water. Cut into slices of 1.5 cm thickness and slightly thaw, but not completely.
Carrots grate on a coarse grater.
The liver spread on plastic wrap and cover it the same. And beat with a meat mallet (without fanaticism!!)
The eggplants after 20 minutes, rinse and squeeze and fry until Golden brown until almost cooked. Fry the onions until Golden.
Make a sauce. Tomato paste dilute with water, add salt, sugar, nutmeg and black pepper-to taste. Adjust the spices in the sauce to your taste.
The liver salt, pepper nutmeg and paprika a little dry, and fry over high heat until fried crust on both sides.
Vegetables pour sauce, add grated garlic, cover and simmer for 10 minutes over medium heat.
In Protosenya vegetables to put the liver and mix. Stew for 10 more minutes all together without a lid over high heat. Cover and let stand for 15 minutes.
All))the dish is ready! you can bring to the table)
Here is a view closer)
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