Liver casserole is an undeservedly forgotten dish that can be included in the "anti-crisis" menu. It can easily replace liver pâté or traditional oil seals.
It is necessary
- - Chicken liver - 0.5 kg
- - onions - 2 pcs.
- - semolina - 1 tbsp.
- - boiled carrots - 2 pcs.
- - eggs - 2 pcs.
- - milk - 3 tbsp.
- - salt and spices to taste.
Instructions
Step 1
Chicken liver is more tender, there are no coarse films and ducts in it. But you can also use beef. In the second case, the liver must be rinsed, cleaned of films and ducts, cut into pieces and poured with milk for at least an hour, but better, of course, at night, so that the bitterness goes away. You can simply rinse the chicken liver, pour it over with milk for a while, for piquancy, you can literally add a drop of honey.
Step 2
Rinse the liver and grind in a meat grinder along with onions, boiled carrots, garlic. Carrots can be grated and sautéed in a frying pan in a little vegetable oil or water, and then added to the liver.
Step 3
Beat the eggs until fluffy. Pour a glass of semolina into the liver mass, add the beaten eggs, milk and mix gently. Salt, add a little ground pepper. Pour the mixture into a multicooker bowl and cook on the Bake setting for 40 minutes. After finishing cooking, turn off the multicooker and let the casserole stand for a while, it should become more dense. Use the steamer rack to remove the casserole from the mold. The dish can be garnished with fresh vegetables and herbs. Serve with mayonnaise, sour cream or mushroom sauce. Boiled potatoes, buckwheat or rice porridge, stewed vegetables can serve as a side dish.
