Liver Cutlets with Roast Recipe
There are quite a lot of recipes with beef liver on the site. But this is not the case. The peculiarity of this option is the absence of eggs, flour and standard semolina. From a simple set of products turns out delicious. You can serve it hot for dinner and cold for a sandwich.
Servings 5
Cook Time 60 minutes
Ingredients
- 500 gram Beef liver I'll take the frozen one. Before cooking I allow to thaw for three hours
- 1/2 glass Corn flour or corn semolina
- 3 tablespoons Corn starch
- 1 piece Onion
- 1 piece Carrot
- 4 tablespoons Coconut oil
- 1 teaspoon A mixture of spices to taste
- Salt to taste
Instructions
- Prepare the ingredients. Wash and peel the onions and carrots. Remove the liver from the package and put it in a separate container.Onion cut into half rings, carrots cut into thin circles. Put the pan to warm over medium heat, adding 1 tablespoon of coconut oil. In a heated pan, add the vegetables until soft, stirring occasionally.
- While the vegetables reach the condition, we will deal with the liver: remove the film, cut into small blocks, removing the ducts. Vegetables have become soft, remove them from the pan and allow to cool, combine with the liver.
- Scroll the mixture of liver and vegetables in a meat grinder with a fine grid, add salt, spices, starch and corn semolina, mix and let it stand for 10 minutes.
- Preheat the pan over medium heat. Put 1 tablespoon of coconut oil, melt. Spread the minced meat with a tablespoon and fry on both sides for 5 minutes. So we continue until the mince is finished (I had three calls), before laying out the next portion in the pan, add 1 tablespoon of oil.
- I attach a cross-section photo. Cutlets come out quite lush and soft. On the side dish this time, buckwheat, an addition-tar-tar sauce and pickled cucumber.