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My family loves liver. However, everyone likes something different. The middle son loves the tabs from the liver with onions, Junior loves liver with mushrooms in sour cream, dad all prefer pate. But there is an option that suits everyone – the liverworts. Any dish with liver stuffing is good, though the pancakes cook, even the meatballs, though, simply bake pie casserole – the same liverwort. And with buckwheat liver is an excellent pair, and the mushrooms not extra. To separately not to bother, will do – and immediately! Besides – be quick! Because cereal we have not become –and take the cereal from buckwheat "Mistral"!
Ingredients for Liverwort buckwheat
- Beef liver - 1 kg
- Fat - 100 g
- Cereals buckwheat - 1.5 stack.
- Chicken egg - 2 PCs
- Sour cream - 3 tbsp.
- Onion - 1 piece
- Carrots - 1 piece
- Mushrooms - 200 g
- Vegetable oil - 2 tbsp
- Butter - 1 tsp.
- Cheese - 50 g
- Marjoram - 1 tsp.
- Black pepper - 1 depot.
- Salt - to taste
- Water - 100 ml
Step by step instruction of cooking Liverwort buckwheat
Vegetables clean, wash and dry. Chop the onions thin strips, carrots grate on a coarse grater, mushrooms cut into plates. Fry in vegetable oil until zolotisty. Cool.
The liver remove the film, remove the bile ducts and mince with fat.
Add in minced cereal and pour water. Add the browned vegetables. Stir and let stand for 5 minutes.
To hammer to stuffing the eggs, add sour cream, marjoram and pepper, salt and stir well.
Spread into greased pan, smooth the top and let stand for 5 minutes.
Bake in a preheated 180 degree oven for 15 minutes. To get the liverwort and press with your finger-if it is springy and the top is already dry, brush with butter and bake another 5 minutes. Check with a dry stick, sprinkle the cheese on top and turning off the heat, let the cheese melt in the remains of heat.
Liverwort serve immediately, hot, with a salad of fresh vegetables.