The incredibly healthy liver is an excellent base for hearty meals, especially during spring beriberi. Do you want to diversify your usual menu and feed the whole family deliciously? Cook beef liver in savory tomato sauce or make flavorful liverworts.
Beef liver in tomato sauce
Ingredients:
- 700 g of beef liver;
- 1 onion;
- 3 cloves of garlic;
- 1 tbsp. potato starch;
- 1/3 tsp each dried ground ginger, paprika and black pepper;
- 1 tbsp. water;
- 1 tbsp. tomato paste;
- 1 tsp honey;
- 4 tablespoons soy sauce;
- vegetable oil;
- salt.
Wash the beef liver, place in a deep bowl or container and cover with cold water so that it completely covers the offal. Leave it on for 20 minutes, then transfer it to a paper towel, pat it dry, peel it off and cut into small cubes. Peel the onion and garlic cloves, cut the first into thin half rings, grate the second or crush in a special press.
Dissolve the starch in half a glass of water and stir so that no lumps remain. Whisk the soy sauce with slightly warmed honey and tomato paste. Mix liver with garlic, cover with starchy liquid and marinade, stir and leave for 20-30 minutes.
Heat vegetable oil over medium heat and fry the onions in it until golden brown. Use a slotted spoon to remove the liver from the tomato soy liquid and add to the skillet. Simmer for 3-4 minutes, stirring constantly with a wooden spatula, then pour in the marinade and half a glass of hot water. Simmer for 5 minutes, add salt, if necessary, and season with spices. Reduce heat to low, cover the pan and cook the liver for another 1-2 minutes. Remove it from the stove and let it brew for 5-7 minutes.
Liverworts
Ingredients:
- 500 g of beef liver;
- 1 tbsp. buckwheat;
- 1 tbsp. milk;
- 2 onions;
- 2 carrots;
- salt;
- pork fatty mesh;
- vegetable oil;
- 3 cabbage leaves;
- boiling water.
Cook buckwheat in salted water. Free the liver from the film and soak in milk for half an hour. Chop onions and carrots and sauté in vegetable oil until soft. Pass the vegetable fry along with the by-product cut into pieces through a meat grinder or chop in a blender. Combine the resulting minced meat with buckwheat porridge, mix well and salt to taste.
Cut the fat mesh into 10x10 cm squares. Wrap 1 tbsp each in them. liver mass like stuffed cabbage. Fry the bundles in vegetable oil until crisp. Place them in a pot or small ovenproof dish, lined with cabbage leaves. Pour boiling water into the dish up to a third of the height, cover it with a lid or foil and place in an oven preheated to 180oC for 20 minutes.
