There are many recipes with beef liver, mainly pates, liver cakes. I probably won't be original and will offer the option of using such a useful byproduct. Of course, we all realize that the dishes from (any) of the liver, it's not for everybody! Usually we make these dishes under holidays: New Year, Christmas, Easter etc. and this recipe combines unexpected ingredients.
|Cooking time 120 minutes||Number of servings 10|
To prepare the liver (clear of ducts, foils), grate the cabbage, carrot, grated, (I did in blender).
Separately fry the carrot, cabbage and fry finely chopped onion (in this case not to add to the raw mince).
All products mix, some carrots leave (optional) for brushing the top. Add the cream. Season with salt and pepper. If desired, add your favorite spices. I add a bit (1/2H. L.) nutmeg and the same number of ginger (dry)
Preheat the oven to 190-200*. Form grease with butter spread the stuffing and put in oven for 30 minutes.
During this time, the souffle is almost ready, take out from the oven, mix postponed carrots with mayonnaise, and grease the top of the souffle. Place into the oven for another 10 minutes.
Souffle is ready! Serve on toast or as a snack.