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
60minutes
Servings
5
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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