The liver is a very valuable by-product. It is rich in vitamins, as well as complete protein and many useful microelements: phosphorus, iron, calcium, copper. The inclusion of the liver in the diet reduces the level of harmful cholesterol in the blood, improves the functioning of the nervous and cardiovascular systems, and helps in the fight against atherosclerosis, diabetes and anemia.
It is necessary
- For paprika liver casserole:
- - 500 g sweet pepper;
- - 500 g of beef liver;
- - 200 g of onions;
- - 100 g of spinach;
- - 50 g of dill greens;
- - ¼ h. L. nutmeg;
- - salt.
- For the sauce:
- - 200 g sour cream;
- - 20 ml of meat broth;
- - 400 g of cheese;
- - 100 g flour.
- For the chicken liver casserole:
- - 500-700 g of chicken liver;
- - 1 glass of rice;
- - 2 eggs;
- - 100 ml cream or milk;
- - 1 onion;
- - 5 tbsp. l. vegetable oil;
- - 2 glasses of water;
- - ground black pepper;
- - salt.
Instructions
Step 1
Liver casserole cooked in bell peppers
Peel the onions. Rinse the beef liver, free it from the film and bile ducts, and then pass the prepared onion together through a meat grinder. Rinse the spinach and dill under running water, dry on a paper towel, chop finely and mix with the liver mass. Add ground nutmeg and salt. Wash the bell pepper, cut in half lengthwise, remove the stalks with seeds and fill the halves with the prepared filling. Then place on a baking sheet or in an ovenproof dish greased with vegetable oil and bake in an oven preheated to 200 ° C for 20-25 minutes. Garnish the liver casserole with herbs when serving. Serve sour cream or cheese sauce separately.
Step 2
Cheese sauce
Fry wheat flour in a frying pan and dilute with a little boiling water, stirring, until smooth. Grate hard cheese on a coarse grater and combine with sour cream and meat broth. Mix everything well, put on low heat and bring to a boil. Then pour in the water and flour, mix thoroughly until smooth and remove the cooked cheese sauce from the heat.
Step 3
Chicken liver casserole
Sort the rice and rinse. Pour 2 cups of water into a saucepan, add prepared rice, bring to a boil, then reduce heat to low and cook for 10-15 minutes (until the water is completely boiled away). Sort out the chicken liver, if necessary, clean it from the bile ducts, then rinse and put in a deep bowl. Then mash with a fork or pass through a meat grinder. Add peeled and finely chopped onions, beat in eggs, season with pepper, salt and mix well. Then combine with boiled rice. Pour in about half a glass of cream or milk and mix everything well again until smooth. You should get a mass similar in consistency to a thick porridge.
Step 4
Lubricate the refractory form with vegetable oil, transfer the liver mass, smooth the surface with a spoon and place in an oven preheated to 200 ° C for 40-60 minutes. Remove the prepared casserole from the oven and cool without removing it from the mold. Then carefully cut into portions and remove from the mold.
